Directions:

Instant Pot Instructions: Cooking the Beans

 

1. Add soaked and drained red beans, Red Bean Flavor Infusion pack, and 4 cups of water to the Instant Pot.
2. Cook on HIGH pressure for 30 minutes, then natural release for 15 minutes.
3. Drain excess liquid, reserving ½ cup bean broth for later.

Oven Instructions: Making the Dip

 

1. Preheat oven to 350°F.
2. In a skillet over medium heat, melt butter and sauté onions, bell peppers, celery, crawfish, and garlic until softened (about 5 minutes).
3. In a food processor or blender, combine cooked beans, softened cream cheese, sour cream, mayonnaise, and the reserved bean broth. Blend until smooth.
4. In a large bowl, mix the blended bean mixture with sautéed veggies and crawfish, cheeses, Worcestershire sauce, Creole seasoning, hot sauce, smoked paprika, black pepper, and cayenne (if using).
5. Squeeze in lemon juice.
6. Pour into a greased baking dish and bake for 20 minutes, or until bubbly.
7. Garnish with green onions and serve warm with tortilla chips, French bread, or crackers.

Community Servant & Chef, Jayda Atkinson, has made her mark across various platforms, including television, books, and kitchens, all while nourishing both the hearts and stomachs of those she serves, particularly in impoverished communities. Since 2007, she has been committed to providing food and essential resources worldwide through her organization, Heartful Giving. Jayda has been featured on national platforms such as Dr. Oz, Essence Magazine, and the Food Network’s Chopped, among others. A passionate advocate for addressing food insecurity and promoting wellness, she is also the author of two books: ABCs: Feeding the Body and Spirit and the inspirational The Storm Chaser. Learn more about her efforts at JaydaAtkinson.com.

The post Easy Crawfish & Red Bean Dip first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/easy-crawfish-red-bean-dip/feed/ 0 https://static.camelliabrand.com/recipes/cajun-cowboy-crawfish-nachos/ https://static.camelliabrand.com/recipes/cajun-cowboy-crawfish-nachos/#respond Fri, 06 Mar 2020 04:39:03 +0000 https://www.camelliabrand.com/?post_type=recipes&p=44879 Ingredients: White Bean Sauce rinsed and sorted more to thin if necessary shredded (yellow, white, or smoked) to taste Pickled read more ...

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Ingredients:

White Bean Sauce

• 1/4 cup Camellia Brand Cannellini Beans, rinsed and sorted
• 1/2 cup milk, more to thin if necessary
• 1 cup shredded cheddar cheese (yellow, white, or smoked)
• Cajun seasoning, to taste

Pickled Red Onions

• 1 large red onion, thinly sliced
• 1 1/4 cups rice wine vinegar or white wine vinegar
• 1/2 cup water
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• Pinch of crushed red pepper flakes (optional)

Nachos

• Tortilla chips
• 1 cup white bean cheese sauce
• 1/2 – 1 cup sautéed crawfish (use as little or as much as you want)
• 1/2 cup Cajun Caviar
• 1 cup shredded Monterrey Jack cheese
• Garnishes: pickled red onions, serrano pepper slices, cotija or queso fresco cheese (crumbled), and chopped cilantro

 

Directions:

1. For the White Bean Cheese Sauce, soak beans in cold water for 6 hours or overnight. Drain, rinse, and add beans to a medium-sized pot. Cover with 3 to 4 cups fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 45 minutes or until soft. Stir occasionally and add water as necessary. Drain and set aside.
2. To a blender or large container (if using a hand blender), add beans and milk. Blend on high speed until beans and milk are totally smooth. Transfer to a small pot over medium heat.
3. Add shredded cheddar to pot, whisking continuously as it simmers. Add Cajun seasoning to taste, if desired. Remove from heat and use sauce immediately, or store.
4. For the Pickled Red Onions, add sliced onions to a container that has a tight lid; mason jars work well.
5. Add the next 4 ingredients to a small pot over medium high heat. Bring to a boil, making sure that the salt and sugar dissolve completely.
6. Remove from heat, and pour over onions. Add crushed red pepper flakes to mixture, if desired.
7. Allow onion mixture to cool to room temperature; cover with lid and refrigerate until ready to use. Wait 2 hours before using.
8. For the Nachos, preheat oven to broil. Spray a parchment-lined sheet pan with vegetable oil. Layer tortilla chips with white bean cheese sauce, sauteed crawfish, Cajun caviar, and Monterrey Jack cheese. Place in oven until cheese is melted.
9. Garnish with pickled red onions, serrano pepper slices, cheese, and cilantro. Top with Spicy Avocado Crema.

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