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Crawfish Fondue
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Description
An impressive, but easy appetizer. There are “copy cat” recipes of a popular seafood restaurant’s fondue, but ours doesn’t have any processed cheese, and we think it blows the others away. This MUST be served in a toasted sourdough bread bowl, though. 
Ingredients
- 1/2 Stick Butter
- 1/2 Small Onion, Diced
- 1/2 Green Pepper, Diced
- 1/2 Red Pepper, Diced
- 4oz Cream Cheese, Softened
- 1lb Cooked Crawfish Meat(or Crab Or Lobster, But Not Canned)
- 1/4-1/2 Cup Chicken Stock
- 1/2lb(8oz Block) Sharp Cheddar Cheese, Grated
- 1/2lb Cojack Cheese, Grated
- 1t Cayenne(or More To Taste...I Use About 3 :)
- Dash Of Salt And Black Pepper
- Large Round Sourdough Loaf, Hollowed Out(chunk These Pieces For Dipping), Toasted*
Preparation
In large saucepan or dutch oven, melt butter and saute onion and peppers until just softening.
Add cream cheese and cook on low stirring frequently, until smooth.
Add crawfish and stock and stir to combine.
Add shredded cheese and cook on low, stirring constantly, until cheese is melted.
Add small amount more of stock, if needed, for desired consistency.
Add cayenne, salt and pepper, and stir to combine.
Let cool slightly to thicken.
Pour into bread bowl and serve with toasted bread chunks.
*To toast, just hollow the bread and place it and the inside chunks in 400 degree oven for 5-10 minutes until crusty
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eguill3 on 7.16.2009
This looks awesome Keni! I need to give it a try, I happen to have a couple pounds of frozen crawfish in my freezer that have been begging me to turn them into a hot dip! Thanks for sharing!