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TEXAS LEAGUE CRAWFISH DIP
Texans call this "Football Food". "Though football is a mania in Texas, the state's first professional team sport in the past was baseball! This dip is named by the cookbook authors not for the tepid Texas League of today but for its mighty predecessor of the early 20th century, when the stars included Tris Speaker, Rogers Hornsby, Dizzy Dean, Carl Hubbell, and Hank Greenberg. Those fellows could cook crawdad tails with anyone."
1/2 cup sour cream
3 ounces cream cheese -- softened
2 teaspoons Worcestershire sauce
3 tablespoons chopped tomatoes
3 tablespoons chopped celery
3 tablespoons minced onions
2 cloves roasted garlic -- minced
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon coarse salt
1/8 teaspoon cayenne, or to taste
1/2 pound cooked crawfish tails -- chopped
Combine all ingredients except crawfish in a medium bowl until they are well-combined. Fold in crawfish, cover the bowl and chill at least 1 hour. Serve with crackers, small pieces of firm bread, or celery sticks.
VARIATION (Mine): Substitute 1/2 pound chopped peeled and cooked small shrimp for the crawfish.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved