My go to out-of-this-world best of Louisiana crawfish dip recipes and serve leftovers over rice for tomorrow’s dinner! Been making this hot crawfish dip for years and still one of my favorite tailgating dip recipes. I also make it for parties because you can freeze the healthy crawfish dip leftovers to pull out to serve over rice for a tasty dinner recipe. Also, this is a diabetic crawfish dip.
| Servings 16 (1/4 cup) servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 cup skim milk
- 1 teaspoon worcestershire sauce
- salt and pepper to taste
- 1 pound Louisiana crawfish tails rinsed and drained
- 1/2 cup chopped green onions
Ingredients
|
Instructions
- In large nonstick skillet, heat oil and sauté onion until tender for about 5 minutes. Add garlic and flour into mixture, stirring 1 minute. Gradually add tomatoes and green chilies and milk, mixing well.
- Bring mixture to boil. Lower heat and stir 5 minutes or until mixture thickens. Add Worcestershire sauce and season to taste.
- Add crawfish and green onions and stir until heated.
Nutritional Info
Per Serving: Calories 69, Calories from fat (%) 34, Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 43, Sodium (mg) 122, Carbohydrate (g) 5, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 6, Diabetic Exchanges: 1/2 carbohydrate, 1 lean meat
Leave a Reply