Cajun Crawfish Dip for Mardi Gras

In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and 'taters optional), but what's left goes into étouffée, crawfish pie, and luscious appetizer dips. This one works as well for a Super Bowl party as a formal Mardi Gras ball. You'll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.

Be it for a formal party or impromptu get-together, this crawfish dip delivers.Be it for a formal party or impromptu get-together, this crawfish dip delivers.

HOT CRAWFISH DIP
Makes: 8 to 10 servings. Hands on time: 30 min. Total time: 30 min.

½ cup butter
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 tsp. Creole seasoning
1 (8-oz.) package cream cheese
Softened French bread baguette slices
Garnishes: sliced green onion, chopped flat-leaf parsley

1. Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
2. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes.
3. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.
4. Serve with toasted French bread slices.

30 New Orleans Classic Recipes for Mardi Gras

February 2012 IssueFebruary 2012 IssueMore from Southern Living

Rich & Satisfying Casseroles
22 Quick-Fix Slow-Cooker Suppers

How to Boil Catfish
"Like" Us on Facebook




TIP: Crusty French bread pairs perfectly with Crawfish Dip.