Hot Crawfish Dip

Get your mudbug fix with this delicious dip and pair with crusty French bread. 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 potatoes), but what's left goes into crawfish pie, and luscious appetizer dips.

Ingredients: 

• 1/2 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 teaspoons Creole seasoning
• 1 (8-oz.) package cream cheese, softened 
• French bread baguette slices
• Garnishes: sliced green onion, chopped flat-leaf parsley

Directions:

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. 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. Serve with toasted French bread slices.

Note: 

 

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.

Southern Living
FEBRUARY 2012