Crawfish Dip

1 pound of crawfish tails
1 medium onion
1 medium bell pepper
1 stick of margarine (1/4 lb)
1 can Campbell's Cream of Mushroom soup, regular
1 teaspoon red pepper
1/2 teaspoon black pepper, No salt
1/2 teaspoon Accent

Special cooking utensils: 3 or 4 quart sauce pan

Stove temperature: Medium heat

Grind crawfish tails, put aside. Grind onion and bell pepper together. Saute onion and bell pepper in margarine 10 minutes. Add crawfish tails, cook 15 minutes at medium heat. Add cream of mushroom soup and seasonings or season to taste. No salt as cream of mushroom has enough salt. Simmer about 15 more minutes.

At a wedding with other foods, 5 pounds of crawfish will serve 100 people. Just add:
5 cans cream of mushroom
5 onions
5 bell peppers
and 1-1/4 lb margarine
and season to taste.

Serving instructions:
Serve with chips or Ritz crackers, potato or corn chips.

Serves: 15

Return To:

Cajun Country -- New Iberia, Louisiana