Cajun Dip Recipe
Cajun Dip Recipe
Every crawfish boil in South Louisiana is going to have some type of Cajun Dip recipe to compliment hot juicy boiled crawfish tails. The recipe for each one of these occasions will probably be a little different than the next, but, that’s what makes Cajun food unique. My Cajun dip recipe is simple and similar to what most folks in South Louisiana do. The main difference is my seasoning blend. It is mixed in the crawfish dip or sauce. While you could use a substitute like Tony’s, it will not be the same due to the special spices I have in my custom blended recipe. If you would like to try my seafood seasoning blend, visit Chad’s All-Out Seafood Boil Seasoning my seasoning page, and buy some for your next seafood boil
and use my cajun dip recipe. I’ve been using this crawfish dip recipe for 15 years at home and on the road catering crawfish boils around the country. It’s always a hit, I'm sure you will enjoy it.
I hope you enjoy my cajun dip recipe. Please visit my Cajun food recipes pages for the latest recipe additions and find your favorite Cajun recipe.
Ingredients - Cajun Dip -crawfish sauce
20 oz Mayonnaise
3-4 oz Ketchup
1 tbsp Tabasco
1 tbsp Lemon Juice
1 tbsp Seafood Boil Seasoning
Add to taste *Horseradish
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*Horseradish is completely optional, I do not like horseradish personally, but those who do, have enjoyed this recipe with horseradish added.
Mix all the above ingredients in a large bowl thoroughly and place in fridge for 2-3 hours. Serve cold with your boiled crawfish and, also, try dipping your boiled potatoes in this dip, it is really good. The crawfish dip sauce will last for weeks in the fridge.
Cajun Dip Recipe - Crawfish Sauce
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