Crayfish dip
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 1 | pounds | Crayfish (plus fat if desired) |
| 1 | can | Rotel tomatoes |
| Salt & pepper to taste | ||
| 3 | tablespoons | Dry chives |
| 2 | tablespoons | Flour |
| 3 | tablespoons | Dry celery flakes |
| 3 | tablespoons | Dry onion flakes |
| 3 | tablespoons | Green pepper flakes |
| 1 | tablespoon | Worcestershire sauce |
| 3 | tablespoons | Dry parsley flakes |
Directions
Melt butter in a heavy skillet, stir in flour. Add tomatoes, celery, onion, pepper, crayfish tails and fat. Stir and cook 10 minutes; mixture should be thick. May add a little water. Add Worcestershire sauce, chives, parsley and cook 5 minutes. Pour in chafing dish and keep warm over a low flame.
Serve with crackers. Note: Can use fresh seasonings instead of dry, but must increase butter to 8 tablespoons instead of 6 if you use fresh.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .