Description
This rich and flavorful dip combines crawfish, shrimp, Cajun spices, and creamy cheese for a smoky appetizer inspired by Louisiana flavors. It’s perfect served warm with toasted bread or crackers.
Servings
6–8
Prep Time
20 minutes
Cook Time
20–30 minutes
Ingredients
- 1 lb crawfish tails
- 1 lb shrimp, peeled and deveined
- 1 (8 oz) block cream cheese, softened
- 1 sweet Vidalia onion, finely chopped
- 4 tbsp butter
- 4 tbsp flour
- 4 tbsp garlic purée or 1 bulb roasted garlic, mashed
- 4 tbsp dried chives
- 3 tbsp tomato paste
- 1 tbsp brown sugar
- 2 tbsp Cajun seasoning
- ¾ cup seafood stock or low sodium chicken stock
- ½ cup shredded Parmesan cheese
- ½ cup shredded sharp cheddar cheese
For Serving
- Garlic toast
- Fresh chives or sliced green onions
Instructions
1.
Preheat your grill to 225°F.
2.
In a large skillet over medium heat, melt the butter and sauté the onion until softened.
3.
Add the flour and cook for 5–6 minutes, stirring constantly.
4.
Stir in the garlic, chives, tomato paste, and brown sugar, and cook for about 5 minutes.
5.
Whisk in the cream cheese, Cajun seasoning, and stock until smooth. Bring the mixture to a gentle boil, then remove from the heat.
6.
Stir in the shrimp and crawfish tails.
7.
Transfer the mixture to a grill-safe baking dish and top with the Parmesan and cheddar cheese.
8.
Place the dish on the grill and cook for 20–30 minutes, until the shrimp are just turning opaque and the cheese is melted.
9.
Remove from the grill and garnish with fresh chives or green onions. Serve warm with garlic toast or crackers.
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