Nikki's Famous Crawfish Dip

Crawfish dip is a party favorite! It’s perfect for football games and backyard BBQs.  This might just be the easiest way to become the hero of a party.  Everyone will love you for this dip.  And you won’t believe how simple it is.  Just order the ingredients from www.Cajungrocer.com.

Ingredients

1 lb frozen peeled crawfish tails, thawed

¼ cup butter

2 cloves garlic, chopped

1 Tbsp ZATARAIN’S Crab & Shrimp Boil Seasoning

1 tsp salt

1 Tbsp ZATARAIN’S Creole Seasoning

1 ½ (8 ounce) package cream cheese

Instructions

Place the crawfish tails into a food processor and pulsed until roughly chopped.  Set aside.

Melt the butter in a large skillet over medium heat.

Add the crawfish tails, garlic, crab boil, salt and Creole seasoning. 

Cook and stir until garlic is toasted.

Remove from the heat and stir in the cream cheese until it has melted.

Serve the dip warm or refrigerate and serve chilled.

Nikki’s Famous Crawfish dip is famous for a reason! It will put that Cajun spice in any party.  Remember, there is only one place to get authentic Cajun products at unbelievably low prices, and that’s www.Cajungrocer.com.  

Garlic Bread Pudding

Bread Pudding is a southern standard; we upped the ante on this traditional dessert and turned into a savory Cajun party dish.  Just follow our simple instructions and visit www.Cajungrocer.com for authentic Cajun ingredients at unbelievably low prices. 

Ingredients

2 cups of milk

2 Tbsp minced garlic

2 large whole eggs

2 large egg yolks

¼ cup finely chopped parsley

¾ tsp salt

¼ tsp freshly ground black pepper

1/8 tsp Cajun Chef Cayenne Pepper

2-1/2 cups ½-inch cubed Poupart’s French bread

Instructions

Scald the milk with the garlic in a small saucepan.

Let the mixture stand off the heat for 15 minutes.

If you’re not a garlic fan, strain the mixture through a sieve and discard the garlic.

If you are a garlic fan, leave it as is.

In a bowl, whisk the whole egg and the egg yolks.

Add the milk in a steady stream, whisking constantly. 

Add the parsley, salt, black pepper and cayenne.  Mix well.

Divide the bread cubes among eight buttered 1/3-cup muffin tin.

Ladle the milk and egg combination over the bread, dividing it evenly.

Let it stand for 10 minutes.

At this point the pudding can be covered and chilled for 8-10 hours.

Bake the puddings for 45 minutes or until they are golden and puffed.

Let the pudding cool for several minutes.

They will sink as they cool.

To remove them from the muffin tins, run a thin knife around the edges and lift them carefully.

Serve warm.

This updated Southern favorite serves 8 and is great party food because of its shape and surprising flavor.  Everyone will be begging for the recipe, just send them over to www.Cajungrocer.com for more Cajun recipes and discounted ingredients.