Crawfish and Shrimp Queso Dip
Ingredients
- 1 tablespoon butter
- 1/2 pound peeled and deveined shrimp chopped small
- 1/2 pound cooked crawfish tail meat roughly chopped
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 garlic cloves minced
- 1 can 10 ounces diced tomatoes with green chiles, drained
- 1 pound processed cheese cubed
- 1 cup shredded pepper jack cheese
- 1/2 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon cayenne pepper optional
- 2 green onions sliced, for serving
- Tortilla chips for serving
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the onion and bell pepper, and cook for 3 to 4 minutes, until softened.
- Stir in the garlic for 30 seconds, then add the shrimp and cook 2 minutes, until pink and opaque.
- Add the crawfish and diced tomatoes with green chiles, and stir to combine.
- Reduce the heat to low, then add the processed cheese, pepper jack and heavy cream.
- Stir constantly for 6 to 8 minutes, until the cheese melts into a smooth dip that coats the back of a spoon.
- Stir in the Cajun seasoning and cayenne if using, then taste and adjust.
- Transfer to a warm bowl, scatter green onion on top, and serve with tortilla chips, keeping it warm over low heat.
Good to Know
A small slow cooker on warm keeps this from seizing up on the buffet table; a splash of milk loosens it again if it does.