I know, it looks like I didn’t really make the recipe – but you go with what you have on hand.  And I had lots of cream cheese spread on hand!

Ingredients:

• 4 Tab butter (1/2 stick)
• 1 bunch green onions (white parts only), chopped.  (I used purchased diced onions – about 1/4 c)
• 1 small red bell pepper, chopped (I used the rest of a jar of pimento – you just need the color)
• 2-3 cloves garlic, pressed or minced
• 1 (8oz) package cream cheese (I used cream cheese spread – the soft cream cheese)
• 3 Tab mayonnaise (I used Miracle Whip)
• 1 tsp creole seasoning, such as Tony Chachere’s (I only had Cajun seasoning so skipped the cayenne and added a pinch of basil)
• 1/8 tsp cayenne pepper or more to taste
• 1 12 oz pkg craw fish tail meat, thawed and drained (sure, everyone has that on hand!  Use cooked Bay shrimp- those tiny ones.)
• Kosher salt, to taste
• Crusty bread and Louisiana-style hot sauce, for serving

Directions:

1. In a medium skillet, melt the butter over moderate heat.
2. Add onions and bell pepper and cook until softened, about 8 minutes.
3. Add garlic and saute for another minute.
4. Stir in cream cheese, mayonnaise, creole seasoning and cayenne.
5. Whisk until smooth.
6. Reduce heat to low.
7. Add the craw fish tail meat and simmer, stirring occasionally for 10 minutes.
8. Season with salt to taste.
9. Serve immediately with toasted bread slices and hot sauce.
10. Garnish with green onion tops if desired.

Serves:  Makes 2 cups

Notes:  Frozen Louisiana craw fish tail meat is available at CajunGrocer.com.  or in the frozen seafood section of a well-stocked grocery store.  If using freshly cooked, whole craw fish, 5-6  pounds will yield 12 ounces of meat.

Source:  TheKitchn.com