Cheesy Crawfish Dip


1 pound crawfish tails thawed, rinsed, & rough chopped (details and substitution notes at the end)
2 tablespoons of diced jalapeños from a jar
8 oz. Cream Cheese softened and cubed
8 oz. Sour Cream
8 oz. Shredded Sharp Cheddar
3 green onions (scallions) chopped
Creole seasoning to taste
Thick cut tortilla chips
1 tablespoon butter


Melt the butter over medium heat in a big skillet and sauté green onions until they are soft … just a couple of minutes

Add jalapeños to the pan and cook for 30 to 60 seconds stirring constantly

Add cream cheese, sour cream, and sharp cheddar and stir until everything is melted and incorporated completely

Fold in crawfish tails and cook for about 60 seconds

Turn fire to low and taste it… “it” being the dip not the fire… at this point I add some creole seasoning, but it’s your deal. You can do it if you want or not. It’s up to you

Dump it out of skillet and into a bowl

Break out the tortilla chips and go nuts

*** If you don’t want, or can’t find crawfish tails, just get some medium to small shrimp washed, deveined and peeled. Melt about 2 tablespoons of butter in a skillet and sauté the shrimp for just a very few minutes. As soon as they turn pink, take them out and put them on a plate. Once they’ve cooled, rough chop them and follow the recipe above.