Classic Rotel Dip using crawfish tails and cajun seasoning.
Andouille sausage, onions and peppers start this Cheese Dip recipe off - so you know it has to be good! We keep it classic with a can of Rotel and Velveeta - but finish it with my King Craw Cajun Seasoning and crawfish tails! Garnished with green onions and served with Crostini.
Malcom Reed
Ingredients
1lb crawfish tails
1lb Velvetta Cheese - cubed
1 can Diced Rotel Tomatoes
1# Andouille Sausage
½ cup diced Onion
½ cup diced Red Bell Pepper
2-3 cloves minced Garlic
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1 Tablespoon King Craw Cajun Seasoning
3-4 Green Onions - chopped
French Baguette for dipping
Directions
Preheat pellet grill to 350 degrees. Dice the smoked sausage, onion, and red bell pepper; and mince the cloves of garlic.
Place cast iron skillet on the grill and add the sausage, onion, and peppers. Cook for 10-15 minutes and add the garlic.
Continue to cook until the vegetable soften and sausage begins to brown - about 10-15 minutes. Drain any excess grease from skillet.
Cut Velvetta Cheese into cubes. Add the can of Diced Rotel Tomatoes and the cubed cheese to the skillet. Stir to combine and allow the cheese to melt.
Add 1# crawfish tails to the skillet and season with King Craw Cajun Seasoning.
Cook for 5-10 more minutes or until crawfish is warmed through.
Garnish the dip with fresh sliced green onion and service with toasted slices of French Baguette or crackers.
