Photo by Jennifer Davick

In Louisiana, February means two things: Mardi Gras and crawfish. Two-thirds of all mudbugs are harvested this month. Most locals start with a boil (corn, sausage, and ‘taters optional), but what’s left goes into étouffée, crawfish pie, and luscious appetizer dips.

This one works as well for a Super Bowl party as a formal Mardi Gras ball. You’ll need 6 to 7 pounds of cooked whole crawfish for 1 pound of hard-earned meat. Or sub in frozen, peeled crawfish tails.

Hot Crawfish Dip

• 1/2 cup butter
• 1 bunch green onions, sliced (about 1 cup)
• 1 small green bell pepper, diced
• 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
• 2 garlic cloves, minced
• 1 (4-oz.) jar diced pimiento, drained
• 2 teaspoons Creole seasoning
• 1 (8-oz.) package cream cheese, softened
• French bread baguette slices
• Garnishes: sliced green onion, chopped flat-leaf parsley

Preparation:

Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.

The fun doesn’t stop here! Get more Super Bowl appetizer ideas here, and find a classic Mardi Gras dish here.