Beazell's Cook Book

Bayou Long Crawfish Dip by Johnnie Landry

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1 lb crawfish tails
1 onion/diced
1 bunch green onions/sliced
1 bellpepper/diced
1 stalk celery/diced
2 cloves garlic/diced
2 pkg cream cheese
1 tbsp liquid shrimp boil
1 tbsp lemon juice
1/4 cup chopped parsley
1 1/2 sticks butter
1 tsp sugar
Beazell's Cajun Seasoning to taste
 
Saute celery and bellpepper until soft. Add onions and garlic. Saute until onions are soft. Drain and wash crawfish tails. Chop tails and add to vegs. Add shrimp boil, lemon juice, green onions..saute for 10 minutes. Add cream cheese, parsley, and green onions. Stir on low until melted.
 
Add sugar and season to taste with Beazell's Cajun Seasoning.
 
Can serve hot or can be chilled and served cold.

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