Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 cup diced smoked sausage
• 1 small onion diced
• 1 jalapeno diced
• 5 oz diced tomatoes & green chilies
• 16 oz Velveeta queso blanco, cubed
• 8 oz Colby jack cheese shredded
• 2 tbsp butter
• 12 oz Louisiana crawfish tails
• 6 oz evaporated milk

Method

1. Cook the sausage, onion, and jalapeño in a cast iron skillet over medium heat for about 5 minutes, until the sausage is browned and the vegetables are tender.
2. Add the butter, crawfish, and tomatoes with green chilies and sauté a few minutes more, then set the skillet aside.
3. Pour the evaporated milk into a saucepan over low heat and let it come to a bubble, then add the cheeses and stir until completely melted.
4. Pour the melted cheese into the crawfish mixture and stir it through.
5. Sprinkle the queso with green onions and serve it warm with chips for dipping.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).