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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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.
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