STYLETHREAD -- LET'S TALK SHOP!

Usually I make this as a party dip but my mom has been saying that we needed to try it over pasta so I did tonight and it is very yummy.  I figured I ought to post it since people are starting too look for lent friendly recipes but its good any time of the year.

Crawfish Dip

¼ cup light margarine

¼ cup flour

2 cloves garlic, minced

1 bunch green onions, chopped

1 small onion, chopped

1 (10 3/4oz) can 99% ff cream of mushroom soup (cream of celery works too)

1 (10oz) can chopped tomatoes and green chilies (or 1 can rotel)

1 tsp Worcestershire sauce

Salt and Pepper to taste

1 pound crawfish tails, rinsed and drained (Walmart sells these in the frozen section just let them defrost under some running cold water for 10 minutes and drain out the juices)

In skillet, melt margarine, add flour, mix well. Saute all vegetables until tender, stirring constantly, to prevent sticking (my mom suggested doing this step and then do the flour and margarine mix because the roux will burn while the veggies are softening up but the recipe says to do like this- either way just don’t burn roux (margarine & flour) and don’t leave the veggies crisp). Add mushroom soup and chopped tomatoes and green chilies; mix well. Add seasonings. Gently stir in crawfish tails (if serving as a dip you might want to cut them in half or thirds). Cook until dip is thoroughly heated (about 15-20 mins). Serve warm with melba rounds. Yields approximately 4 cups.

NI: 1 tablespoon = 15 calories, 5 mg cholesterol, 0.5 gm fat, 29.6% cal from fat

I made this and served it over noodles/pasta and it was awesome!!  Thought it would be a good idea for lent if yall are looking for a recipe.  I used around 3 tablespoons (~45 calories) over 1 cup of  pasta and it was plenty.  I also sprinked basil and crushed red pepper to flavor it some more but don’t do it if you don’t like spicy foods. 

It makes a great Weight Watcher meal.