Crawfish Fondue

Crawfish Fondue Recipe

This recipe yields approximately 3-5 servings

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 1 stick (½ cup) butter

• ½ medium yellow onion, diced

• ½ medium green or red bell pepper, diced

• Tony Chachere's Original Creole Seasoning, to taste

• ½ cup all-purpose flour

• 3 cups milk

• 1 cup green onions, chopped

• 1 cup cheddar cheese, cubed or shredded

• 1 cup mozzarella cheese, shredded

• 3 tablespoons Tony Chachere's Pepper Sauce (or to taste)or tabasco sauce (In video)

• 1-3 pounds cooked crawfish tails

Equipment:

• Medium saucepan

• Measuring cups and spoons

• Knife

• Cutting board

• Whisk

• Spoon

Instructions:

1. Sauté Vegetables: Melt the butter in a saucepan over medium heat. Add the diced bell pepper and onion, then season to taste with Tony's Original Creole Seasoning. Cook the vegetables down for about 1 minute, or until softened.

2. Make the Roux: Add the flour to the saucepan and immediately combine it with the melted butter and vegetables, stirring constantly.Do not let the mixture sit without stirring for too long, or it will burn.

3. Add Milk: Once the roux is combined, slowly whisk in the milk until fully incorporated and the mixture is smooth.

4. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally.

5. Add Remaining Ingredients: Once simmering, add the chopped green onions, cubed cheddar cheese, shredded mozzarella cheese, Tony Chachere's Pepper Sauce (to taste), and the crawfish tails.

6. Melt and Combine: Continue to stir the mixture for about 3 minutes, or until all the cheese is fully melted and everything is well incorporated.

7. Garnish and Serve: Garnish the fondue dip with additional chopped green onions, if desired. Serve hot with toasted bread, tortilla chips, or your favorite dippers.

Notes:

• Adjust the amount of Tony Chachere's Original Creole Seasoning and Pepper Sauce to your personal spice preference.

• You can substitute other cheeses like Monterey Jack or a spicy cheddar for a different flavor profile.

• Other seafood like shrimp or crab meat could also be added or substituted for the crawfish.

• Ensure the crawfish tails are fully cooked before adding them to the fondue.