Los Isleños Crawfish and Avocado Dip
BATON ROUGE, La. (WAFB) - The Los Isleños, or Canary Islanders, who arrived in Louisiana with their Spanish counterparts in 1765, brought with them many fruits and vegetables that were to become classics in the city of New Orleans. It was the Spanish of the time period that gifted Louisiana with the avocado and showed us how to create magnificent dishes with it, including this wonderful dip.
Prep Time: 1 Hour
Yields: 6 Servings
½ cup crawfish tails
2 avocados, peeled, pitted and diced
¾ cup quartered red cherry tomatoes
¾ cup quartered yellow cherry tomatoes
12 ounces frozen or canned corn kernels, cooked
1 (15-ounce) can black beans, rinsed
3 stalks green onions, white parts only
2 tbsps chopped garlic
¼ cup chopped cilantro
¼ cup olive oil
2 tbsps lime juice
Salt to taste
Black pepper to taste
Granulated garlic to taste
Tortilla chips for serving
In a large bowl, combine crawfish tails, avocados, tomatoes, corn and black beans. Set aside. In bowl of a food processor, combine green onions, chopped garlic, cilantro, olive oil, lime juice and salt, pulsing until well blended. Pour dressing over crawfish and advocado mixture and toss gently to combine. Adjust seasonings to taste with salt, pepper and granulated garlic. Cover and refrigerate 1 hour before serving. NOTE: This dip may be prepared one day in advance. However, do not stir in avocados until 1 hour prior to serving to avoid browning. Serve with tortilla chips.
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