Crawfish or Shrimp Dip
Ingredients
15-20
servings
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 2/3 cup chopped green onion tops
- 2/3 cup parsley
- 1 (4 oz) jar pimentos
- 2 tsp butter or margarine
- 2 to 3 lbs crawfish or shrimp
- 2 to 3 (10 oz) cans cream of mushroom soup
- Garlic powder, salt, and red pepper to taste
Step-by-Step Instructions
- Garlic powder is the key ingredient; the more used (up to a limit) the better the taste. Sauté onions, bell pepper, celery, onion tops, parsley, and pimentos in butter or margarine over medium heat until softened, about 5 minutes.
- Add garlic powder, salt, red pepper, crawfish or shrimp that have been cut in halves and cook for 1 minute, stirring to coat the seafood.
- Add mushroom soup and cook until crawfish or shrimp are fully cooked (about 15 to 20 minutes), stirring occasionally. Season to taste. Serve warm with your favorite crackers or chips.
Common Problems and Solutions
Q: Can I make this ahead of time?
A: Yes, you can make it a day ahead and reheat gently on the stovetop or in a slow cooker on low. Add a splash of milk or cream if it's too thick after refrigerating.
Q: Why is my dip too thin or too thick?
A: Adjust the amount of cream of mushroom soup—use 2 cans for a thicker dip perfect for crackers, or 3 cans for a thinner consistency. The dip will also thicken as it cools.
Tips and Techniques
Don’t be shy with the garlic powder—it truly is the secret ingredient that makes this dip special. Start with at least 1-2 tablespoons and adjust to taste. Keep the dip warm in a slow cooker if serving at a party so it stays creamy and doesn’t congeal.
Ingredient Substitutions
- crawfish or shrimp: lump crabmeat or a seafood blend
- cream of mushroom soup: cream of celery or cream of shrimp soup
- butter or margarine: olive oil or vegetable oil
Equipment Needed
- Heavy skillet or sauté pan
- Sharp knife and cutting board
- Serving dish or slow cooker for keeping warm
