Louisiana Crawfish Dip Food

CRAWFISH DIP

Steps:

• 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.

CRAWFISH DIP

Steps:

• 1. Thaw crawfish if frozen, and drain, reserving liquid.
• 2. In a 3-quart saucepan, cook onion in butter until tender but not brown.
• 3. Add crawfish.
• 4. Cook over medium heat for 10 minutes or until crawfish are tender.
• 5. Break up large pieces of crawfish.
• 6. Stir in cheese, garlic, red pepper, pepper, and salt.
• 7. Stir in enough of the reserved crawfish liquid (or chicken broth if using fresh crawfish) until of dripping consistency.
• 8. Heat through.
• 9. Serve a with assorted crackers.

CRAWFISH DIP

Steps:

• 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.

LOUISIANA CRAWFISH BOIL

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.