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Hot Crwafish Dip with crackers

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.
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Prep Time 10 minutes
Cook Time 1 hour
Course: Appetizer, Snack
Ingredients Method Video

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

Method
 

  1. First fire up your smoker and pre-heat to 225 degrees F. Then in a large mixing bowl combine all of the ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. Once ready to serve add the other chopped green onion on top for garnish and enjoy!
Oven Instructions
  1. Follow all the same steps and bake at 350 degrees F for about 25-30 minutes until hot throughout and bubbling.

Video