Well, it’s one of my favorite seasons of the year – crawfish season, that is! A perfect South Louisiana weekend afternoon consists of family, friends, and a picnic table filled with hot, boiled crawfish; throw in some icy cold beers, and you have reached nirvana. Last weekend, after eating our weight in crawfish, we had about 4 pounds leftover. Since I knew I had a work potluck on Wednesday, I decided to peel the leftovers and make one of my favorite dips – crawfish and corn. I say dip, but you can also toss it with some hot boiled pasta or serve it over rice for a delicious meal. I’ve even added a bit of milk to make it into a bisque. One of the most versatile dishes I make, you can substitute shrimp for the crawfish, or truly push the envelope and use lump crabment….
Corn & Crawfish Dip Printable recipe