Hot Crawfish Dip from Chef Karlie Akin

Prep Time: 45 Minutes

Yields: 10 Servings


Every Thursday in the month of July, Chef Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Karlie Akin of Livonia is 12 years old and attends False River Academy. She learned to cook from her grandmother and enjoys cooking for the whole family. Karlie won 1st place in a 4-H competition earlier this year with this crawfish dip recipe.


2 pounds crawfish tails

¼ pound butter

½ cup sliced green onions

1½ cups chopped celery

¾ cup minced green bell peppers

½ cup chopped parsley

5 tbsps flour

1 (4-ounce) can sliced mushrooms, drained

1 (10¾-ounce) can cream of mushroom soup

1 (8-ounce) package cream cheese

2 cups half and half

½ cup water

1 tbsp paprika

1 tbsp Worcestershire sauce

1 tsp Louisiana hot sauce

salt and black pepper to taste

granulated garlic to taste

Creole seasoning to taste


In a large saucepan, melt butter over medium-high heat. Add green onions, celery, bell pepper and parsley then sauté until vegetables are wilted. Add flour and blend to create a white roux. Add sliced mushrooms, cream of mushroom soup and cream cheese. Blend well until smooth and creamy. Add half and half, stirring constantly. Bring to a low boil, reduce to simmer and cook 2–3 minutes. Add crawfish, water and paprika then simmer approximately 20 minutes, stirring occasionally. Add Worcestershire sauce and hot sauce then season to taste using salt, black pepper, granulated garlic and Creole seasoning. Garnish with a boiled crawfish. Serve dip in a large bread bowl with your favorite crackers.