Sherry's Spicy Crawfish Dip Recipe #184028
This is standard fare at all tailgating parties, backyard fete's and anything in between. I've been making it for about 5 years and had NOTHING but compliments.
BEWARE...this is spicy hot!
by Sherrybeth
1 hour | 30 min prep
SERVES 20 -25
- 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
- Take one lb. of the crawfish tails and process them in a food processor until well chopped.
- Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).
- Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
- Mix well and cook over low heat until the cheese is completely melted.
- After the cheese is melted, add the crawfish and mix well.
- Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
- 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.
- Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.
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5 stars