Recipe

This Crawfish Queso Dip Will Get You Through Tailgating Season

By Kris Richard at Louisiana State University

A traditional Louisiana food, crawfish can be cooked by boiling or frying, and can even be thrown into a delicious crawfish stew.  This crawfish queso dip uses simple ingredients and will wow any crowd. 

Crawfish queso dip is perfect for tailgating parties or when you just feel like eating a ton of crawfish and cheese. It even packs a punch with an amazing cheese pull when it's served, just like these cheesy shrimp nachos. This dip is super melty, gooey, and full of heat that gives it that Louisiana flair. The cheeses provide a certain melty quality that you can't get anywhere else. The seasoned crawfish tails and sausage make it hearty enough to be a meal.

This crawfish queso dip can be served hot with crackers, breadsticks, chips, or anything you like.

Crawfish Queso

  • Prep Time: 25 mins
  • Cook Time: 6 mins
  • Total Time: 31 mins
  • Servings: 6
Ingredients
  • 1 cup Louisiana crawfish tails
  • 16 ounces Velveeta cheese cut into one inch cubes
  • 1/2 cup Rotel diced tomatoes
  • 2/3 cup milk
  • 1/2 link andouille sausage
  • 1 cup Colby-Monterey Jack cheese
  • 1 teaspoon Cajun seasoning

Kris Richard

Step 1

Heat milk on low-medium heat for 4-5 minutes. Preheat oven to 350°.

Kris Richard

Step 2

Add the cubed Velveeta cheese into the milk slowly and stir. Cook on low-medium heat until fully combined. Remove from heat.

Kris Richard

Step 3

Season the crawfish tails with the Cajun seasoning and cook on medium heat in non-stick skillet for 7 minutes. Repeat this step for the andouille sausage.

Kris Richard

Step 4

Add the Rotel, crawfish, and sausage to the cheese mixture and stir thoroughly.

Kris Richard

Step 5

Transfer to an oven-safe dish, pan, or pot. Top with shredded cheese. Then bake in 350 degree oven for 4-5 minutes, until cheese is melted.

Kris Richard

Step 6

Take out of the oven and let cool slightly. Serve hot.

Kris Richard