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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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DH decided he could outdo my crawfish dip for a recent get together we had. After combining 3 different recipes, I'll have to say that he came up with a winner that is a MUCH different recipe from the one I've used for years. Serve this dip with assorted crackers, corn chips or large chunks of toasted french bread. Ingredients:
1 cup butter |
3 tablespoons flour |
3 garlic cloves, chopped |
1/2 teaspoon kitchen bouquet |
1/4 cup pimiento, chopped |
1 cup mushroom, chopped |
3 lbs crawfish tails |
1 cup parsley, chopped |
1 cup green onion, chopped |
1 (5 ounce) can water chestnuts, chopped |
tony chachere's creole seasoning, to taste |
Directions:
1. Melt butter in a large skillet on low heat.
2. Add the flour and mix well.
3. Add garlic, Kitchen Bouquet, pimentos and mushroom and sauté for 8 minutes.
4. Mix in the crawfish tails and cook for 15 minutes, stirring constantly.
5. After 15 minutes, add the parsley, green onion and water chestnuts and cook for 10 minutes, stirring frequently.
6. Season with Tony's to taste.
7. Serve hot.
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