| Makes: | 10 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 50 minutes |
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Crawfish are plentiful in Southwest Louisiana, and are used in several different dishes. This
particular dip may be served in small individual
pastry shells. See recipe on site for the easy to make pastry shells. |
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| Ingredients |
| 1/4 cup butter/oleo |
1 - 2 medium onion chopped |
| 2 bunches shallots chopped |
1/2 medium bell pepper finely chopped |
| 2 ribs celery chopped |
2 cans cream of mushroom soup |
| 1 pound peeled crawfish tails |
red pepper cayenne to taste |
| 2 minced garlic cloves |
1 whole pimento chopped fine |
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| Directions |
Chop in not to small pieces cleaned and peeled crawfish. Melt butter/oleo in saucepan. Add onion, shallots, green pepper, and celery. Cook over low heat until soft. Add soup; heat through. Add crawfish, red pepper, and garlic, if desired.
Heat for 20 or 30 minutes or until crawfish are cooked. Add pimento just before removing from heat. Serve with favorite crackers or chips. Crawfish maybe substituted with 1 pound shrimp, 1 pound lump crabmeat or 3 dozen oysters. |
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