Appetizer · Crawfish · Dips · Louisiana · Slow Cooker

Louisiana Visit and Creole Crawfish Dip

I just got back from a week long visit to my home state of Louisiana to hang out and visit with family. I took my first road trip with my older brother last week. He drove from his house in Indianapolis, Indiana on a Monday, picked me up from my house in Clarksville, Tennessee, and then we headed to Memphis to stay the night. He didn’t want to do the long drive in one day going into Baton Rouge, Louisiana, and then heading west to my dad’s house. So, that was cool by me. We walked around Beale Street, stopped at a bar near our hotel to watch the NBA Finals game. I had some delicious shrimp scampi, too. That Tuesday, we got back on the road as we headed down south to the “boot” (a nickname by local natives of Lousiana…since it’s shaped as a boot). I was thankful, that he took over the wheel for 9-hours. It was just my brother and I on this road trip as we got a chance to bond a little more as adults.

We stopped in Baton Rouge to see my aunt and cousins. Then, we headed west of Baton Rouge to my dad’s house. We stayed with my dad and step-mom the whole time during our visit. My dad lives in a small town called New Roads. I must admit that the town is exactly what it’s called. Back country town off a major highway which is southwest of Baton Rouge. My hometown of New Roads lies not far from the Mississippi River. Also, not to mention that is where I grew up in New Roads. Yep, right where the Mississippi River is located…barricaded by a levee.

My dad boiled a sack of crawfish for us on Father’s Day. I have not had boiled crawfish in over a year since my last visit home. Let me tell ya’ll that crawfish was everything! Along with some boiled potatoes and corn on the cob to go with it, yes!


My brother and I headed back home on Monday of this week. He did that drive going back home in one day. I did get behind the wheel to drive a couple of hours to get us to Memphis. By that time on Monday, we were ready to get back to our house and see our loved ones (my fiance, my fur baby and his wife). Besides, his car was loaded down with ice chests full of fresh Mississippi river catfish (courtesy of my cousins), Gulf shrimp (courtesy of my dad and step-mom), okra and then some. Plus, we did some grocery shopping for Louisiana food products that you just can’t get in Tennessee or Indiana.

I also brought back some leftover boiled crawfish. What I did have left, after sharing some with the fiance is making crawfish dip. This is a great appetizer dish that can be done in a crock pot. I completely understand that getting crawfish is difficult. I wouldn’t have it if it wasn’t for travelling back home to Louisiana. Improvising this recipe by replacing the crawfish for shrimp instead would be just as delicious.

This is very simple recipe that calls for cream cheese, pimento cheese, shredded or grated sharp cheddar cheese. Adding chopped onions, green onions and extra seasonings will really give this dip a robust flavor.

 

Place all of the ingredients in the crock pot and let it simmer on low for 4-6 hours. A tip is to uncover within two hours and give the dip a good stir. This will blend all of the cheeses together. If it is too thick, just add 1/4 cup of vegetable broth and stir well. The crawfish dip is done by six hours. This Creole crawfish dip is great with tortilla chips or warm french bread.

Creole Crawfish Dip
1/2 Cup Crawfish Tails or Shrimp
1/3 Cup Pimento Cheese Spread
1 – 8oz. Cream Cheese (softened)
1/4 Cup Green Onions, chopped
1/4 Cup Yellow Onion, chopped
1/4 Tsp Garlic, minced
1/2 Cup Shredded or Grated Sharp Cheddar Cheese
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Creole Seasoning
1/2 Tsp Italian Seasoning
1/4 Tsp Sriracha Hot Chili Sauce
1/3 Cup Vegetable Broth

Add softened cream cheese, pimento cheese, shredded or grated sharp cheddar cheese and crawfish tails or shrimp. Add the seasonings, Sriracha Hot Chili Sauce and vegetable broth. Cover and set crock pot on low. Uncover after 2-hours to stir all of the ingredients together. If dip is too thick, it is okay to add extra broth. Cover and let cook for an additional 2 to 3-hours. Once dip is somewhat thickened turn off crock pot. Dish Creole Crawfish Dip in a bowl. Garnish with more green onions. Serve with tortilla chips or warm French bread. Tip: Do not let dip get too thick because it will thicken on it’s own when warm or cold. To re-heat dip, just add 1/3 tsp. of broth or water when necessary.

Happy Eating!

Vanessa, The Creole Flamingo

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