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Started By
Message
Crawfish boil guest appetizer
Posted on 3/26/24 at 5:00 pm
Posted on 3/26/24 at 5:00 pm
So we are invited to a crawfish boil for Easter. Easy laid back crowd but well heeled so looking for something that will show effort and be good ahead of a crawfish boil for young and old male and female.
What sayeth the forum?
What sayeth the forum?
Posted on 3/26/24 at 5:10 pm to Sixafan
Some fancy deviled eggs. Stinky cheeses with different toppings in filo cups.
Posted on 3/26/24 at 5:12 pm to Sixafan
Gazpacho garnished with shrimp
Shrimp and corn bisque
Fresh fruit salsa
Layered smoked salmon spread
Look in the TD cookbook for crabmeat layered dip. I make it with shrimp quite often. It goes far and it gets eaten.
I love deviled eggs, so I agree with that suggestion as well.
Shrimp and corn bisque
Fresh fruit salsa
Layered smoked salmon spread
Look in the TD cookbook for crabmeat layered dip. I make it with shrimp quite often. It goes far and it gets eaten.
I love deviled eggs, so I agree with that suggestion as well.
This post was edited on 3/27/24 at 1:26 pm
Posted on 3/26/24 at 5:39 pm to pbro62
Kartchner’s Boudin Dip
Ingredients
• 1 lb cold Kartchner’s boudin
• 1 tablespoon Kartchner’s All-Purpose Seasoning
• 8 oz cream cheese softened
• 8 oz sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup green onion chopped and divided
• Favorite chip for dipping
Instructions
1. Preheat oven to 350 degrees F. Spray a 9x5 baking dish with cooking spray, then set aside.
2. Prepare boudin by removing casing and crumbling into small pieces. Once crumbled, set boudin aside.
3. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
4. Add cheddar cheese, half of green onions, and boudin to bowl, then use a spatula to thoroughly mix all ingredients together.
5. Pour dip into prepared baking dish, spreading out and pressing it into an even layer.
6. Bake dip for 30 minutes or until cheese is melted and bubbly.
7. Serve immediately with remaining green onion garnished on top.
Ingredients
• 1 lb cold Kartchner’s boudin
• 1 tablespoon Kartchner’s All-Purpose Seasoning
• 8 oz cream cheese softened
• 8 oz sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup green onion chopped and divided
• Favorite chip for dipping
Instructions
1. Preheat oven to 350 degrees F. Spray a 9x5 baking dish with cooking spray, then set aside.
2. Prepare boudin by removing casing and crumbling into small pieces. Once crumbled, set boudin aside.
3. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
4. Add cheddar cheese, half of green onions, and boudin to bowl, then use a spatula to thoroughly mix all ingredients together.
5. Pour dip into prepared baking dish, spreading out and pressing it into an even layer.
6. Bake dip for 30 minutes or until cheese is melted and bubbly.
7. Serve immediately with remaining green onion garnished on top.
Posted on 3/26/24 at 5:49 pm to Sixafan
Strawberries are in season.
Posted on 3/26/24 at 5:51 pm to Sixafan
Doubtful this is what you want to bring, but we get finger sandwich trays for every crawfish boil we host and they are entirely eaten in full every single time.
It’s easy to eat and helps folks feel like they had a more balanced/full meal.
It’s easy to eat and helps folks feel like they had a more balanced/full meal.
Posted on 3/26/24 at 8:04 pm to Chipand2Putts
That boudin dip isn't fancy but it always gets eaten. It is very tasty
Posted on 3/26/24 at 8:27 pm to madamsquirrel
A regular rotel queso with smoked boudin added to it is damn tasty and easy. Just take the boudin out of the queso and add it to the crockpot with your queso.
Posted on 3/26/24 at 8:33 pm to Chipand2Putts
Beat me to the boudin dip. Simple to make and there’s never anything leftover. This is the correct answer.
My recipe is very simple.
This is for one serving (feeds 6-10 people)
1lb boudin out of casing
One 8oz container sour cream
One block cream cheese
1lb pack shredded pepperjack.
Soften cream cheese then combine everything in a bowl. I usually put it in a disposable aluminum pan and smoke it for an hour or so but could do in oven. When done sprinkle the top with your favorite Cajun season.
Always a crowd favorite.
My recipe is very simple.
This is for one serving (feeds 6-10 people)
1lb boudin out of casing
One 8oz container sour cream
One block cream cheese
1lb pack shredded pepperjack.
Soften cream cheese then combine everything in a bowl. I usually put it in a disposable aluminum pan and smoke it for an hour or so but could do in oven. When done sprinkle the top with your favorite Cajun season.
Always a crowd favorite.
Posted on 3/27/24 at 12:30 pm to Sixafan
An ice chest full of ice and cans of beer. You’ll always be invited for future boils.
Posted on 3/27/24 at 10:32 pm to Sixafan
Coctail shrimp or crab claws. Devilled eggs topped with good caviar, smoked salmon crostinis with boursin, whipped cream cheese and lump crab mold. Man I love good party snacks:)
Posted on 3/30/24 at 5:26 pm to Chipand2Putts
So I made this and it seems too dry. I made a double serving but it’s sort of like a soufflé not dip. Maybe the rice in the boudin absorbed the liquid? I’m thinking about adding some beef broth just to thin it out. What do y’all think? I need to serve it tomorrow.
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