Hot Crawfish Dip2004-11-20
- Course: Appetizers
- Yield : 10
- Servings : 10
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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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.
- 1/4 cup butter
- 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
Peel, clean and chop crawfish into medium pieces.
Melt butter in saucepan then 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 may be substituted with 1 pound shrimp, 1 pound lump crabmeat or 3 dozen oysters.