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.
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.