- 1 pound frozen cooked crawfish tails, thawed
- 1 (8 ounce) package cream cheese, softened
- 1 medium green pepper, finely chopped
- 1 medium sweet red bell pepper, minced
- 1 small onion, finely chopped
- 6 garlic cloves, minced
- 1/2 teaspoon Creole seasoning
- 1/2 teaspoon salt
- 6 drops hot pepper sauce
- Assorted crackers
- Chop crawfish; pat dry. In a small mixing bowl, beat the cream cheese. Add the peppers, onion, garlic, Creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers.