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Banana Peppers w/crawfish dip
4 large banana peppers
nonstick cooking spray
1 tbs olive oil
1 pkg crawfish tails (12 oz)
1 jalapeno, seeded and diced
2 green onions, sliced
1 tsp dried tarragon
hot sauce to taste
worcestershire sauce to taste
1 brick cream cheese (regular or lite), softened
fresh chives for garnish (optional)
Slice the banana peppers in half lengthwise and remove seeds. I like to grill or roast them just until they soften a bit. About 5 minutes at 400 degrees in the oven or on the grill. Make sure you spray them with nonstick spray before grilling.
In a skillet, heat the olive oil over medium high heat. Add the crawfish tails and season with cajun seasoning. Stir. Add everything else except the cream cheese. Saute until the green onions are wilted, about 5 minutes.
In a large bowl, add the crawfish mixture to the softened cream cheese. Spoon into banana pepper halves. Sprinkle with fresh chives.
Serve warm or at room temperature.
Note: the crawfish/cream cheese mixture can be refrigerated for a day or two ahead of serving. Gently warm everything when it's time to serve.
THIS WOULD ALSO WORK GREAT WITH SMALL SHRIMP.