crawfish spread
Crawfish are one of the most popular foods in Louisiana and I became accustomed to eating them when I lived in New Orleans. Not everyone outside of Louisiana is a fan of mudbugs though. They’re definitely an acquired taste for most people. One that’s best acquired with the help of lots of cold beer. The most popular way to eat crawfish in Louisiana is the Crawfish Boil but, crawfish are delicious in so many dishes, including this cream cheese crawfish spread. The pickled okra is another ingredient in this recipe that is an acquired taste. People either love it or hate it.
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
Makes 3 12 Cups (more of less)
Ingredients
- 2 tablespoons butter
- 3/4 cup finely chopped red bell pepper
- 1/2 cup finely chopped sweet onion
- 1 clove garlic, minced
- 2 teaspoons cajun seasoning
- 5 dashes tabasco sauce
- 1/2 pound frozen crawfish tails, defrosted and drained of liquid
- 8 ounces cream cheese, softened
- 1/4 cup grated parmesan cheese
- 3 - green onions, sliced
- 4 - pickled okra, thinly sliced
How To Make crawfish spread
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Step 1Heat butter in a large nonstick skillet over medium-high heat.
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Step 2Add bell pepper and onion and sauté until softened, 3 to 4 minutes.
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Step 3Add garlic and Cajun seasoning and sauté for 1 minute.
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Step 4Stir in tabasco and crawfish tails. Cook 2-3 minutes to thoroughly warm the crawfish.
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Step 5Turn heat down to medium-low and add cream cheese and Parmesan cheese.
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Step 6Stir until cheeses are melted and everything is combined well.
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Step 7Remove from heat and stir in green onions and pickled okra.
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Step 8Serve on French baguette crostini that have been rubbed lightly with a garlic clove.
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