Sunday, May 20, 2012

Crawchos!!! (aka Crawfish Nachos)

This is an invention of my cousin Primo’s, that he dreamed up back in the day when we were still roommates in Lafayette.  Of course, back then, it was just an idea, a loose concept.  But since that time, Primo’s had a chance to perfect it into a pretty tasty dish.  And while I was down in Louisiana for work last week, he was cool enough to teach me his recipe.  This makes a pretty big batch, so it’s great for a party, and a great way to use up leftover crawfish tails after a boil!

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Ingredients: (this has been slightly health-i-fied from the original)

32 oz block of Velveeta (2%), cubed

8 oz fat free cream cheese, cubed

14 oz can sweet corn, drained

2 tbsp jalapeno slices, diced

1 tbsp Cajun seasoning

10 oz can of Mexican Rotel, drained

4-6 oz light beer (I’ll recommend Abita Light to keep it Cajun)

1 lb crawfish tails (preferably leftover from a crawfish boil so they have some good spice)

1 tbsp dry Crab Boil seasoning

Tortilla chips

Sliced green onions or cilantro (optional—we didn’t have them, but I think it would make a nice garnish & add another pop of flavor)

 

Directions:

In a large skillet, heat the corn over medium-low heat & season with the Cajun seasoning.  Stir occasionally.  This is to pull some of the moisture out of the corn, to give it a crunchier texture.  After about 5 minutes, add the jalapenos & continue to stir.

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P.S.  Now’s a good time to have one of these:

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(My favorite time of year—Strawberry Lager season!)

And of course, what’s an episode of FeauxCajun Kitchen without some canine sous chefs?

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(“Furreals Dad…just ONE piece of cream cheese.  But don’t try stickin’ that heartworm pill in there again. I’m on to your schemes.”)

In a large pot, combine Velveeta, cream cheese, rotel, crab boil seasoning, and beer over medium heat. 

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Stir periodically until smooth & creamy, then add crawfish & corn mixture.

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Continue to cook until crawfish are heated through, stirring frequently to make sure the bottom doesn’t scorch.

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Arrange your chips on a plate and then pour the crawfish cheese sauce over the chips.

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Proceed to chow down!!!

 

Nutrifacts (makes 12 servings):

Calories 370.2

  Total Fat 13.7 g

  Saturated Fat 6.3 g

  Polyunsaturated Fat 1.0 g

  Monounsaturated Fat 2.9 g

  Cholesterol 88.0 mg

  Sodium 1,869.9 mg

  Potassium 359.8 mg

  Total Carbohydrate 34.0 g

  Dietary Fiber 2.4 g

  Sugars 8.1 g

  Protein 26.7 g

10 comments:

  1. Awesome idea! We went to a crawfish boil and i took a box full home and spent an hour and a half getting all the tails so I could make etouffee tonight :)

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    1. YUM! If you have some left over I hope you get to try this out some time!

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  2. Oh my Jebus these look good. And I don't even really like the crawfish so much. Will you make these in Jan 2013 when we are the last people on earth?

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    1. So long as the crawfish survive the Apocalypse too...yes. Totes.

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    2. Question: Do you dislike crawfish because of the taste, or because of teh effort it takes to get one small piece of meat? I know people in both camps.

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  4. Great recipe! made it tonight, put a little too much beer so it wasn't as thick as I'd like but still came out delicious.

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  5. My husband just asked for crawfish nachos tonight, and this was the first result that came up in my recipe search. I didn't look any further because it was exactly what I was looking for. Thanks for sharing!

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