Sherry's Spicy Crawfish Dip

Ingredients

• 1 lb bulk sausage (hot is especially good)
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 2 tablespoons garlic powder

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 lb Velveeta Mexican cheese
• 2 teaspoons Tony Chachere's Seasoning
• 2 lbs crawfish tails

Directions

1. 1

   Take one lb. of the crawfish tails and process them in a food processor until well chopped.

2. 2

   Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).

3. 3

   Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.

4. 4

   Mix well and cook over low heat until the cheese is completely melted.

5. 5

   After the cheese is melted, add the crawfish and mix well.

6. 6

   Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.

7. 7

   Serve this in a crockpot to keep it warm; also, it can be mixed up in the crockpot, just make sure to brown your sausage first.

8. 8

   Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.