This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

 

Shrimp and Crawfish Dip

2 sticks butter
½ pound small shrimp, peeled
½ pound crawfish tails, peeled
2 medium onions
2 medium celery stalks
2 medium green peppers
1½ tablespoons Creole seasoning
1 tablespoon minced garlic
1½ tablespoons dried basil
1½ tablespoons dried thyme
1½ tablespoons Worcestershire sauce
2 tablespoons flour
1½ tablespoons tomato sauce
kosher salt to taste
hot sauce to taste
1 cup diced green onions
French bread slices

In a heavy skillet, heat one stick butter to sizzling. Sauté shrimp and crawfish on high heat for 4 minutes, then remove with a slotted spoon, draining the juices back into the pan.

In a food processor, finely chop, but do not puree, the seafood. Remove from the processor, and set aside.

In the food processor, mince the onions, celery and peppers, then place in a sieve to drain off excess liquid.

Reheat the skillet, adding the remaining stick of butter. Add creole seasoning and minced vegetables, and sauté on high heat for about 5 minutes.

Reduce heat, stir in garlic, basil and thyme, and cook for 5 additional minutes.

Add the seafood, Worcestershire, flour and tomato paste to the vegetable mixture, cooking and stirring for 5 minutes. Add the salt, hot sauce and green onions to taste, and cook for 5 more minutes.

Serve warm on French bread slices.