white wine, crawfish, creole seasoning, fresh black pepper and hot sauce. Remember
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.
Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.
Garnish with green onion slices or chopped parsley.
Serve with toasted French bread slices.
Saute green onions in butter.
Stir in flour.
Add crawfish tails and fat; continue to saute.
Stir in mushrooms and seasoning.
Fold in sour cream just before serving.
Keep hot in chafing dish.
To freeze, omit sour cream and add when ready to serve.
Mix margarine and cream cheese in large mixing bowl until smooth.
Add seasonings and beat until fluffy.
Stir in minced crawfish.
Spoon into ovenproof glass dish and heat at 350\u00b0 until just hot throughout.
Serve with sourdough bread or Melba toast. Serves 20.
Saute onion and garlic in small amount of butter. Add crawfish, cream cheese and jalapeno. Cover and cook until cheese melts, stirring occasionally. Add mayonnaise, mustard, sugar and wine. Simmer.
Add salt and pepper to taste.
You may add a little crawfish fat, if desired, also more wine.
Melt butter.
Add Worcestershire, parsley, shallots and crawfish.
Mix.
Combine with softened cream cheese.
Add milk. Simmer until warm.
Add seasoning to taste.
Serve on melba toast rounds.
Serves 2.
Grease casserole dish.
Shred cheeses.
Combine cream cheese, sour cream, bean dip and taco seasoning and whip together. Alternate layers of dip and cheeses.
Bake at 350\u00b0 for 30 minutes. Dip with corn chips.
Mix refried beans with hot bean dip in a bowl; spread the bean mixture in an even layer over a pizza pan.
Mix avocados with salsa in a bowl; spread mixture over the bean mixture. Place dollops of sour cream over avocado layer and spread into an even layer; top with shredded Cheddar cheese. Sprinkle black olives, diced tomatoes, and green onions over the dip.
Chill at least 1 hour before serving.
Prepare Crawfish Cream: Sprinkle the crawfish with the Creole
Take one lb. of the crawfish tails and process them in
ou would normally purge the crawfish.
This is not necessary
ook until wilted. Add the crawfish tails, reduce heat to medium
Heat butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour to coat crawfish.
In a small bowl, mix together egg yolks and evaporated milk. Stir into crawfish, and reduce heat to medium-low. Gradually add cheese cubes, stirring continuously until the cheese has melted. Season with salt, pepper, and hot pepper sauce. Remove from heat, and bring to room temperature before serving.
eas, crawfish, Parmesan cheese, salt, cream, lemon juice, and hot pepper sauce
Saute the green onions in melted margarine. Stir in flour. Add crawfish tails and fat.
Continue to saute. Stir in lemon juice, mushrooms, seasonings and soup.
Keep hot in chafing dish. Serve with Melba rounds.
stir in Romano, lemon juice, hot sauce, and salt; stir until
In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth.
Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching.
Let cool and then refrigerate until ready to serve.
Saute bell pepper, onions, celery, garlic and crawfish in butter.
Add cream cheese, lower temperature and cover to let cream cheese melt. Add mayonnaise, salt, pepper, creole seasoning to taste. Simmer approximately 15-20 minutes.
Add parsley if desired. Serve warm.
Place tomato ketchup in a container.
Then add 1 tablespoon of hot sauce.
Stir in 1/3 cup of vinegar.
Dash in a teaspoon of salt.
Dash in a tablespoon of pepper.
Stir all ingredients together.
Mix thoroughly.
Dip crawfish in as desired.
Saute onions, green onions, bell pepper, celery and garlic in margarine until wilted. Add crawfish tails and seasonings. Saute for 5 minutes. Add golden mushroom soup.
Heat over medium heat until simmering; do not boil. Serve hot on Ritz crackers.