Never been to a crawfish boil? You are totally missing out. In Louisiana we do them best. They are a family affair, and a total must on Sundays, or for any kind of celebration.
As a child I was the pickiest eater, so I obviously didn’t touch crawfish for a long time. And then when I did decide to try them, I insisted my dad peel them for me. He soon told me, “You don’t peel them, you don’t get them.” So moral of the story is you can usually find me in the pool having a drink, during a crawfish boil. I’m not big on peeling, but I do love the taste in dishes.
This weekend we had 70 pounds of crawfish at my house for a small Memorial Day get together. We had tons of leftover “mudbugs”, so my cousins peeled them all and left me two gallon bags worth of crawfish meat. Thank you cousins.
Today I decided it would be a good idea to tackle making a crawfish dip. I love crawfish, actually a lot more than I love shrimp. Usually crawfish are best in some kind of creamy goodness, and creamy goodness is what we do best in the South.
This Crawfish Dip is sure to please and is perfect for parties. Note that in our recipe our crawfish were already boiled and seasoned from our crawfish boil. If you buy them frozen, they usually come boiled and seasoned, but you may need to add some more Creole Seasoning! When making this recipe, you should definitely season to taste at the end. For mine, I needed a lot more pepper, but actually didn’t have to add any salt because my crawfish were salted from the boil. Use those taste buds, and let your family or friends try it too!
- 4 Tablespoons butter 1/2 stick
- 2 cups trinity equal parts chopped onion, green bell pepper, and celery
- 1/4 jalapeno finely chopped
- 2-4 garlic cloves minced
- 2 cups of boiled crawfish tails
- 1 8 oz package of cream cheese
- 1/2 Tablespoon of Cajun seasoning use if not pre-seasoned
- Salt and pepper to taste
- In a small pot, heat butter on medium heat. Add trinity and jalapeño and cook until onions are almost translucent. Add minced garlic and continue to cook in the pot and stir.
- Add the crawfish tails and stir, just until warm, because they are already cooked.
- Add cream cheese to the pot, and stir until melted (about 3-5 minutes). Add salt, pepper, and optional Cajun seasoning. Serve hot or cold!
I served mine with gluten free bagel chips, but it was also good with plantain chips.