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Sherrys Spicy Crawfish Dip

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Ingredients

Adjust Servings:
1 lb bulk sausage (hot is especially good)
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2 tablespoons garlic powder
1 (10 1/2 ounce) can cream of mushroom soup
1 lb velveeta mexican cheese
2 teaspoons tony chachere's seasoning
2 lbs crawfish tails

Nutritional information

171.2
Calories
94 g
Calories From Fat
10.5 g
Total Fat
4.6 g
Saturated Fat
83 mg
Cholesterol
584.3 mg
Sodium
4.5 g
Carbs
0.2 g
Dietary Fiber
2.3 g
Sugars
14.2 g
Protein
91g
Serving Size

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Sherrys Spicy Crawfish Dip

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    I cannot believe that no one has either tried, or if they did, even commented on this recipe. So, here I am. Great! Very nice. Ate it all myself over a few days, as no one else like crawfish at my place. Crazy but true.I did mod it. Couldn't help it.For crunch, I did not cook the veggies or the serrano peppers that I minced and added in. Rather, I did not cook them with the sausage at the beginning.Also subbed out the seasoning stuff with ancho chili powder and onion powder. Lastly, no mushroom soup - I thought lobster bisque soup would really make it, and it did - plus a few dashes of habenero sauce that I keep on hand! Can't speak to how the originally written recipe would have tasted, but with minor mods on my part, just personal heat loving tendencies, this turned out great. Highly recommended.

    • 80 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Sherry’s Spicy Crawfish Dip, This is standard fare at all tailgating parties, backyard fete’s and anything in between I’ve been making it for about 5 years and had NOTHING but compliments BEWARE this is spicy hot!, I cannot believe that no one has either tried, or if they did, even commented on this recipe So, here I am Great! Very nice Ate it all myself over a few days, as no one else like crawfish at my place Crazy but true I did mod it Couldn’t help it For crunch, I did not cook the veggies or the serrano peppers that I minced and added in Rather, I did not cook them with the sausage at the beginning Also subbed out the seasoning stuff with ancho chili powder and onion powder Lastly, no mushroom soup – I thought lobster bisque soup would really make it, and it did – plus a few dashes of habenero sauce that I keep on hand! Can’t speak to how the originally written recipe would have tasted, but with minor mods on my part, just personal heat loving tendencies, this turned out great Highly recommended , I cannot believe that no one has either tried, or if they did, even commented on this recipe So, here I am Great! Very nice Ate it all myself over a few days, as no one else like crawfish at my place Crazy but true I did mod it Couldn’t help it For crunch, I did not cook the veggies or the serrano peppers that I minced and added in Rather, I did not cook them with the sausage at the beginning Also subbed out the seasoning stuff with ancho chili powder and onion powder Lastly, no mushroom soup – I thought lobster bisque soup would really make it, and it did – plus a few dashes of habenero sauce that I keep on hand! Can’t speak to how the originally written recipe would have tasted, but with minor mods on my part, just personal heat loving tendencies, this turned out great Highly recommended


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    Steps

    1
    Done

    Take One Lb. of the Crawfish Tails and Process Them in a Food Processor Until Well Chopped.

    2
    Done

    Brown Your Sausage, Onion and Bell Pepper in a Large Sauce Pan; Drain When Sausage Is Done (use My Colander).

    3
    Done

    Return the Sausage Mixture to the Saucepan and All All of the Remaining Ingredients Except For the 2 Lbs. of Crawfish.

    4
    Done

    Mix Well and Cook Over Low Heat Until the Cheese Is Completely Melted.

    5
    Done

    After the Cheese Is Melted, Add the Crawfish and Mix Well.

    6
    Done

    Let This Mixture Simmer For 10-15 Minutes, Stirring to Keep It from Sticking.

    7
    Done

    Serve This in a Crockpot to Keep It Warm; Also, It Can Be Mixed Up in the Crockpot, Just Make Sure to Brown Your Sausage First.

    8
    Done

    Serve With Chips or If You Really Want a Spicy Kick, Serve It With My Recipe of Saltine Snackers.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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