Rev BJ Friley
Featured Pinch Tips Video
- 2 lb
- crawfish (or shrimp)
- 1/2 c
- green onion, sliced
- 1/2 c
- 24 oz
- cream cheese
- 8 clove
- garlic, minced (or 2 teaspoons garlic powder)
- 2 Tbsp
- ground red pepper (i start with 1 teaspoon and go from there. i have never used the full amount.)
- 1 1/2 tsp
- salt to taste
- 1/4 to 1/2 c
- chicken broth, if using fresh crawfish
1Thaw crawfish if frozen, and drain, reserving liquid.
2In a 3-quart saucepan, cook onion in butter until tender but not brown.
4Cook over medium heat for 10 minutes or until crawfish are tender.
5Break up large pieces of crawfish.
6Stir in cheese, garlic, red pepper, pepper, and salt.
7Stir in enough of the reserved crawfish liquid (or chicken broth if using fresh crawfish) until of dripping consistency.
9Serve a with assorted crackers.