Hot Crawfish Dip
Ready In: 45 mins
Serves: 6
Ingredients
- 1 lb crawfish tail
- 1⁄2 cup butter
- 1 bunch green onion, chopped
- 1⁄2 cup fresh parsley, chopped
- 3 tablespoons flour
- 1 pint half-and-half
- 3 tablespoons sherry wine
- salt, and
- cayenne
Directions
- In a skillet sauté the crawfish tails in ¼ cup of the butter for 10 minutes.
- In another skillet sauté the green onion and parsley in the remaining butter and blend in the flour.
- Gradually add the cream, stirring constantly, to make a thick sauce.
- Add the sherry, crawfish, salt and cayenne.
- Serve warm in a small crock pot or chafing dish.
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