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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hot crawfish dip with vidalia onion toasts Recipe

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This recipe for Hot crawfish dip with vidalia onion toasts is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons butter
¾ cup chopped onion
1 tablespoon chopped garlic
3 tablespoons all-purpose flour
3 tablespoons tomato paste
½ cup white wine
2 cups heavy cream
Juice of 2 lemons
½ teaspoon salt
1 tablespoon Creole seasoning
1 (8 ounce) package cream cheese
2 pounds crawfish tails
Tabasco, to taste
Salt and pepper, to taste
For garnish: chopped green onion
Directions:
Directions:
Melt butter, add onion and garlic. Sauté until onions and garlic start to brown slightly. Stir in flour. Add tomato paste and wine and stir until mixture is smooth. Add heavy cream, lemon juice, salt, Creole seasoning, cream cheese, and crawfish tails. Cook over low heat until mixture is smooth. Check seasonings and add salt, pepper, and Tabasco to taste. Remove from heat and place in a bowl. Garnish with chopped green onions. Serve with Vidalia onion toasts.


Vidalia Onion Toasts
1 loaf French Bread baguette, sliced
1 Vidalia onion, chopped
1 cup mayonnaise
1 tablespoon fresh cracked black pepper

Heat broiler to high heat. Arrange bread slices on a cookie sheet. Gently mix onion, mayonnaise, and pepper together. Spread thickly on each slice. Place cookie sheet under broiler and broil bread until bubbly and slightly browned. Serve with Hot Crawfish Dip.
Yield: approximately 20-24 toasts
Number Of Servings:
Number Of Servings:
Yield: 45-50 servings

 

 

 

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