Crawfish Dip
- Yield: 16 servings
Ingredients
- 2tablespoons butter
- 1tablespoon olive oil
- 1cup chopped onion
- 1/2teaspoon minced garlic
- 1/4cup all-purpose flour
- 1-- (10-ounce) can diced tomatoes and green chilies
- 1cup skim milk
- 1teaspoon Worcestershire sauce
- -- Salt and pepper to taste
- 1pound crawfish tailes, rinsed and drained
- 1bunch green onions, chopped
Instructions
- In large nonstick skillet, melt butter and olive oil, sauté onion until tender, 5 minutes. Add garlic and flour into mixture, stirring 1 minute. Gradually add tomatoes and green chilies and milk, mixing well.
- Bring mixture to boil. Lower heat, stirring 5 minutes or until mixture thickens. Add Worcestershire sauce, salt and pepper to taste.
- Add crawfish and green onions, stirring until heated. Makes about 4 cups.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 69
- Fat 3g
- Saturated Fat 1g
- Cholesterol 43mg
- Sodium 122mg
- Carbohydrate 5g
- Fiber 1g
- Sugars 2g
- Protein 6g