Recipe by Sherrybeth
This is standard fare at all tailgating parties, backyard fete's and anything in between. I've been making it for about 5 years and had NOTHING but compliments. BEWARE...this is spicy hot!
Top Review by Chef Valbowski
I cannot believe that no one has either tried, or if they did, even commented on this recipe. So, here I am. Great! Very nice. Ate it all myself over a few days, as no one else like crawfish at my place. Crazy but true.
I did mod it. Couldn't help it.
For crunch, I did not cook the veggies or the serrano peppers that I minced and added in. Rather, I did not cook them with the sausage at the beginning.
Also subbed out the seasoning stuff with ancho chili powder and onion powder. Lastly, no mushroom soup - I thought lobster bisque soup would really make it, and it did - plus a few dashes of habenero sauce that I keep on hand! Can't speak to how the originally written recipe would have tasted, but with minor mods on my part, just personal heat loving tendencies, this turned out great. Highly recommended.
- 1 lb bulk sausage (hot is especially good)
- 1⁄2 cup onion, chopped
- 1⁄2 cup bell pepper, chopped
- 2 tablespoons garlic powder
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 lb Velveeta Mexican cheese
- 2 teaspoons Tony Chachere's Seasoning
- 2 lbs crawfish tails
Directions See How It's Made
- Take one lb. of the crawfish tails and process them in a food processor until well chopped.
- Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).
- Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
- Mix well and cook over low heat until the cheese is completely melted.
- After the cheese is melted, add the crawfish and mix well.
- Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
- Serve this in a crockpot to keep it warm; also, it can be mixed up in the crockpot, just make sure to brown your sausage first.
- Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.