Crawfish Spread

1
Raven Higheagle

By
@ravenhigheagle

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 3 12 Cups (more of less)
Prep:
5 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

2 Tbsp
butter
3/4 c
finely chopped red bell pepper
1/2 c
finely chopped sweet onion
1 clove
garlic, minced
2 tsp
cajun seasoning
5 dash(es)
tabasco sauce
1/2 lb
frozen crawfish tails, defrosted and drained of liquid
8 oz
cream cheese, softened
1/4 c
grated parmesan cheese
3
green onions, sliced
4
pickled okra, thinly sliced

Step-By-Step

1Heat butter in a large nonstick skillet over medium-high heat.
2Add bell pepper and onion and sauté until softened, 3 to 4 minutes.
3Add garlic and Cajun seasoning and sauté for 1 minute.
4Stir in tabasco and crawfish tails. Cook 2-3 minutes to thoroughly warm the crawfish.
5Turn heat down to medium-low and add cream cheese and Parmesan cheese.
6Stir until cheeses are melted and everything is combined well.
7Remove from heat and stir in green onions and pickled okra.
8Serve on French baguette crostini that have been rubbed lightly with a garlic clove.