Appetizers, Louisiana, Seafood
4 tbsp butter
1 bunch green onions, white part only chopped
1 med bell pepper red or green
3 cloves garlic minced
1 lb crawfish tail meat thawed & drained
8 ounces cream cheese softened
3 tablespoons mayonnaise
2 tsps Creole Seasoning
kosher or coarse seasalt to taste
thinly sliced baguette to serve
Melt butter; sauté onions & bell pepper until softened. Add garlic & cook for another minute.
Stir in the drained crawfish tail meat & cook, stirring, about 10 minutes.
Add cream cheese, mayonnaise & Creole Seasoning, stirring until all is smooth & creamy.
Season with Kosher salt if necessary.
Garnish with green onion tops.
Serve warm with bread slices & Louisiana-style hot sauce.