Crawfish Dip

20 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
5.0/5 (3)
A great party dip to serve with crackers or chips, packed with crawfish tails, the holy trinity, and Rotel tomatoes in a creamy mushroom and celery base. Perfect for potlucks, tailgating, and game day gatherings.

Ingredients

20 servings
  • 2 pounds crawfish, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can Rotel tomatoes with green chilies
  • 1 stick butter
  • 1 onion, finely chopped
  • 1 bell pepper, finely chopped

Step-by-Step Instructions

  1. Sauté the onion and bell pepper in butter until translucent, about 5-7 minutes.
  2. Add the Rotel to the pan and cook down for a few minutes to reduce the liquid and mix the flavors.
  3. Add the chopped crawfish and cook for five minutes. Add the cream of mushroom and celery soups. Cook on low for forty minutes, stirring occasionally to keep from sticking. Season to taste.

Common Problems and Solutions

Q: Why is my dip too watery?

A: Make sure to cook the Rotel down for a few minutes to reduce excess liquid before adding the crawfish. Also, the 40-minute simmer is important for thickening the mixture - don't rush it.

Q: Can I use frozen crawfish tails?

A: Absolutely! Thaw them first and drain well to remove excess moisture. Louisiana crawfish tails work best, but any good quality frozen crawfish will do.

Tips and Techniques

Stir frequently during the 40-minute cooking time to prevent the creamy mixture from sticking to the bottom of the pan. The dip will thicken as it cools, so don’t worry if it seems a bit loose right after cooking.

Ingredient Substitutions

  • crawfish: shrimp, chopped
  • Rotel tomatoes: diced tomatoes with a can of green chilies
  • cream of mushroom and cream of celery soups: all cream of mushroom (2 cans) or all cream of celery (2 cans)

Equipment Needed

  • Large skillet or sauté pan
  • Wooden spoon for stirring