Are you ready to take your appetizer game to the next level? Look no further than my Cajun Smoked Crawfish Dip! This delicious creamy and flavorful dip combines the smoky flavors of cajun spices with the rich and tender meat of crawfish, resulting in a dip that is sure to impress your guests.
Whether you’re hosting a backyard barbecue or a casual dinner party, this easy-to-make hot crawfish dip recipe will add a touch of Louisiana flair to any gathering. Get ready to dive into a bowl of irresistible flavors as we guide you through the steps of making this mouthwatering Cajun smoked crawfish dip.
What I love about this Cajun Smoked Crawfish Dip Recipe
Quick Smoke Time- This smoked dip recipe comes together in a few minutes and then cooks in an hour on your pellet grill or smoker. So if you are looking for a quicker smoked appetizer, this may be the one!
Flavorful & Different- This is one of the best smoked dips I have made so far! Rich, creamy, cajun flare, and loaded with crawfish meat and sausage!
Great Appetizer Idea- What is better than chips and dip? This crawfish queso recipe is great with chips or crackers and perfect to snack on while waiting for the main entree or while you are just chilling and cooking outside.
What does Crawfish taste like
If you aren’t sure if you will like crawfish, I get it. It kind of sounds a little interesting. They have a unique taste and flavor that can be described as a cross between shrimp and lobster. The meat of crawfish is delicate and slightly sweet, with a hint of brininess. It has a tender texture that is similar to shrimp but with a touch of firmness, similar to lobster.
Watch this Smoked Crawfish Dip Video!
Ingredients needed for this Hot Crawfish Dip
Crawfish Tail Meat– We found ours at a local seafood market but you can find it at larger grocery stores in the frozen seafood section. The kind I used is already cooked and peeled.
Cajun Smoked Sausage– I used one link of pre-cooked Cajun flavored smoked sausage.
Red bell pepper– Just to add a little crunch and texture to the mixture.
Cream Cheese-The creaminess from the cheeses provides a smooth texture while allowing the natural sweetness of the crawfish to shine through.
Mayonnaise– This helps make a creamy dip with a little tang to it.
Monterey Jack Cheese– I choose this shredded cheese but other varieties would work.
Green onions– A little chopped up inside and a little on top adds flavor.
Lemon– I squeezed some lemon juice into the dip to help cut the “seafood” taste.
Red Pepper Flakes– I pretty much add red pepper flakes to everything.
Garlic– Fresh garlic provides a little depth.
Paprika- The spices add a depth of flavor with just the right amount of heat to awaken your taste buds.
How to make this Cajun Style Smoked Crawfish Dip
First fire up your smoker and pre-heat to 225 degrees F. Then in a large mixing bowl combine all of the ingredients.
Mix it all up until well combined. Then grab your cast iron skillet and add in the dip and spread out. Add a handful of the crawfish meat on top.
Then transfer to the smoker, close the lid and let smoke for 1 hour.
Once the all the cheese is melted and the mixtures is hot throughout, pull it off and serve. You can leave the dip on longer, too.
How to serve Smoked Crawfish Dip
I served mine with some corn scoops and crackers. You can dip with your favorite veggies, too!
It can be served alongside toasted baguette slices, crackers, tortilla chips or even fresh vegetables for dipping. One great thing about crawfish dip is its versatility. While it’s fantastic as an appetizer at parties or game nights, it can also be used as a spread on sandwiches or wraps for an extra punch of flavor. Additionally, you can customize this recipe by adding other ingredients.
Check out some of my best smoked appetizers
Can you make this crawfish dip in the oven?
Absolutely! Just follow all the steps but instead of place in the smoker, just bake at 350 degrees for about25 minutes until mixture is hot throughout and bubbling!
Make sure to PIN IT!
Cajun Smoked Crawfish Dip
Ingredients
- 1 lb. Crawfish Tail Meat cooked and peeled
- 1 link Cajun smoked sausage sliced
- 1 8 oz. cream cheese softened
- 1/2 cup Mayonaise
- 2 cups Shredded Monterey Jack Cheese
- 2 green onions divided (1 in and 1 chopped on top)
- 1/2 red bell pepper diced
- 1/2 Lemon juiced
- 1 tsp Red Pepper Flakes
- 1 clove of garlic
- 1 tsp paprika
Instructions
- First fire up your smoker and pre-heat to 225 degrees F. Then in a large mixing bowl combine all of the ingredients.
- Then in a large mixing bowl combine the crawfish (reserving some for the top), sausage, cream cheese, mayo, shredded cheese, 1 green onion, bell pepper ,lemon juice, seasonings, and garlic.
- Mix it all up until well combined. Then grab your cast iron skillet and add in the dip and spread out. Add a handful of the reserved crawfish meat on to.
- Then transfer to the smoker, close the lid, and let smoke for at least 1 hour. Once the mixture is hot throughout, pull off and serve warm.
- Once ready to serve add the other chopped green onion on top for garnish and enjoy!
Oven Instructions
- Follow all the same steps and bake at 350 degrees F for about 25-30 minutes until hot throughout and bubbling.
Video
