Sherry's Spicy Crawfish Dip

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!

• Ready In: 1 hr
• Serves: 20-25

Ingredients

• 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 1/2ounce) can  cream of mushroom soup
• 1  lb Velveeta Mexican cheese
• 2  teaspoons  Tony Chachere's Seasoning
• 2  lbs crawfish tails

Directions

1. Take one lb. of the crawfish tails and process them in a food processor until well chopped.
2. Brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (I use my colander).
3. Return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
4. Mix well and cook over low heat until the cheese is completely melted.
5. After the cheese is melted, add the crawfish and mix well.
6. Let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
7. 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.
8. Serve with chips or if you really want a spicy kick, serve it with my recipe of Saltine Snackers.