Sherry'S Spicy Crawfish Dip - cooking recipe

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

Preparation

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.