Corn & Crawfish Dip

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

½ cup unsalted butter (1 stick)
4 bunches green onions, sliced
1 tablespoon minced garlic
1 4-oz can diced green chilies
16-oz frozen corn kernels
20-oz frozen creamed corn, defrosted
1-lb peeled crawfish tails
8 oz cream cheese
1/2 cup whipping cream
1 cup grated Parmesan cheese
Creole seasoning to taste

Melt butter in large skillet, and cook sliced green onions and garlic until softened.
Add diced green chilies, corn kernels, and creamed corn; cook until warmed through.
Add cream cheese and whipping cream, cooking over low heat until cream cheese is melted.
Stir in grated Parmesan cheese and crawfish, cooking over medium-low heat until crawfish is heated through.
Add Creole seasoning to taste and serve warm with crackers.
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