Crawfish Queso is the ultimate queso for Mardi Gras, gameday or any Mexican meal. This spicy cheese dip is extra creamy and can be made in under 15 minutes. It’s the ultimate combo of Cajun and Mexican food!
If you can’t find crawfish in your area you can use shrimp or crab. Or lobster would be awesome as well. Many well-stocked grocery stores, especially ones that are slightly higher end, or specialty stores will have frozen crawfish tails in the freezer seafood section. If not, it’s worth a try to ask the store manager at the store you frequent if they can get some.
This Crawfish Queso is made on the stove but you could easily make it in the slow cooker or transfer the finished dip to a slow cooker to keep it warm.
Crawfish Queso is great with tortilla chips but it is also wonderful with fresh French bread.
In addition to crawfish, this queso also has another popular Cajun ingredient, andouille sausage. The andouille adds some heat to the queso. A combination of Velveeta cheese and Colby Jack cheese makes for a really smooth and creamy texture. Both these cheeses melt really well.
More Crawfish Recipes
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1 andouille sausage link, chopped
- 8 ounces crawfish tails, roughly chopped
- 1/2 cup diced tomatoes and green chilies, drained
- 1 teaspoon Creole or Cajun seasoning
- 1 garlic clove, minced
- 2/3 cup milk
- 1 (16-ounce) package Velveeta, cut into pieces
- 1 cup shredded Colby Jack cheese
- 2 green onions, sliced
- Melt butter in a large skillet. Add onion and andouille sausage and cook 3 to 4 minutes.
- Add crawfish, diced tomatoes, Creole seasoning and garlic. Cook 2 minutes. Keep warm.
- In a medium saucepan heat milk until it just starts to simmer. Add Velveeta. Stir until melted. Add Colby Jack cheese and stir until melted.
- Add crawfish mixture and mix in. Sprinkle with green onions and serve.
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Recipe adapted from Spoon University
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