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Place onions, celery, garlic and bell pepper in processor and mince. In iron skillet, melt butter and add celery and onion. Saute on low heat until vegetables are translucent.
Mix both cans of tomatoes in blender, then add to vegetables. Add crawfish and simmer until liquid is evaporated. Add seasoning to taste. While still warm, add cream cheese and mix well. Refrigerate
crawfish dip and serve cold.
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