Crayfish dip

Yield: 12 Servings

Measure Ingredient
6 tablespoons Butter
1 pounds Crayfish (plus fat if desired)
1 can Rotel tomatoes
\N \N 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

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, .

Similar recipes