's Spicy Crawfish Dip

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 lb bulk sausage (hot is especially good)
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 2 tablespoons garlic powder
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 lb velveeta mexican cheese
• 2 teaspoons tony chachere's seasoning
• 2 lbs crawfish tails

Recipe

• 1 take one lb. of the crawfish tails and process them in a food processor until well chopped.
• 2 brown your sausage, onion and bell pepper in a large sauce pan; drain when sausage is done (i use my colander).
• 3 return the sausage mixture to the saucepan and all all of the remaining ingredients except for the 2 lbs. of crawfish.
• 4 mix well and cook over low heat until the cheese is completely melted.
• 5 after the cheese is melted, add the crawfish and mix well.
• 6 let this mixture simmer for 10-15 minutes, stirring to keep it from sticking.
• 7 serve this in a crockpot to keep it warm; also, it can be mixed up in the crockpot, just make sure to brown your sausage first.
• 8 serve with chips or if you really want a spicy kick, serve it with my recipe of saltine snackers.