Total Time
1hr
Prep 30 mins
Cook 30 mins

This is my favorite "go to" appetizer/dip because it is so easy and tastes so great. You can serve this as a dip with crackers or serve it in patty shells, whichever you prefer.

Ingredients Nutrition

Directions

  1. In a large heavy skillet melt 1/4 cup butter.
  2. Add crawfish and saute 10 minutes.
  3. In another large skillet melt the remaining 1/4 cup butter and saute the green onions, garlic and parsley.
  4. Blend in the flour with the onion mixture and gradually add the cream, stirring constantly to make a thick sauce.
  5. Add the sherry and the crawfish to the cream sauce and the seasonings to taste, mixing well.
Most Helpful

5 5

My family has crawfish ponds in south La. and I end up with about 40 pounds of tails at the end of crawfish season and must make room for the "new crop" which is getting ready to start soon. I tried this recipe and think I could eat it over rice it's soooo good!!!! From one Lafayette, Louisianaian to another..."mais cher that's good eatin! "