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.
P.S. Now’s a good time to have one of these:
(My favorite time of year—Strawberry Lager season!)
And of course, what’s an episode of FeauxCajun Kitchen without some canine sous chefs?
(“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.
Stir periodically until smooth & creamy, then add crawfish & corn mixture.
Continue to cook until crawfish are heated through, stirring frequently to make sure the bottom doesn’t scorch.
Arrange your chips on a plate and then pour the crawfish cheese sauce over the chips.
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
