I have this recipe in my FIRST cookbook, From Aunt Rowena’s Kitchen and Garden, 1992, self-published with Pagemaker v1 and therefore, unfortunately, no longer accessible as an electronic file. But I have a battered printed copy I keep thinking I need to have re-bound. Still, I plan to keep adding them here.
Barbara says the recipe is actually from Pam Tidwell’s mother, and she remembers that it was served at Pam and Richard’s wedding. But it’s become synonymous with Parmer family occasions over the years (in Louisiana, where crawfish is most available).
Hot Crawfish Dip
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Loading...Ingredients
- 1 stick butter (8 T or 1/2 cup), divided
- 1 small bunch of green onions
- 1 handful of chopped parsley
- 2 t. flour
- 1 pt. cream
- 1/2 lb Swiss cheese, grated
- 1 T. sherry
- red pepper and salt to taste
- 1 lb crawfish tails
Instructions
Sauté onions and parsley in melted butter. Stir in flour, then gradually add cream, stirring until thick. Meanwhile, sauté crawfish tails in butter in a separate pot or skillet for 5 minutes. Add grated cheese to the cream mixture; when melted, add sherry and crawfish and season. Serve hot on French bread rounds or crackers.
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