• Tommy Centola

Crawfish Dip Version 2

Updated: Jan 4

Here is a little spicer version of the Crawfish Dip that I posted a years ago. I reworked it to heat things up.

1/4 cup Butter

1/4 cup Flour

1/2 teaspoon Garlic, minced

1 bunch Green Onions, chopped

1 small Onion, chopped

1 (10 3/4oz) can Cream of Mushroom Soup

1 (10 oz) can Rotel Tomatoes

1 teaspoon Worcestershire Sauce

Creole Seasoning to taste

1 pound Crawfish Tails

In a medium saucepan, melt the butter, and add the flour mixing well. Add the garlic, green onions and onion, sautéing over medium heat until tender, stirring constantly, to prevent sticking. Off the sou and tomatoes and mix well. Season with Creole Seasoning. Gently stir in the crawfish tails. Cook over medium heat until dip is thoroughly heated, about 3 minutes. Serve with crackers.

Enjoy!!!

Good Cooking, Good Eating and Good Living!

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