This dip goes well in a bread bowl
1 pound crawfish
1 bell pepper
1 stick butter
1 can cream of mushroom soup
8 oz velvetta cheese
1 to 2 tsp Beazell’s Cajun Seasoning
Melt butter in skillet. Saute onions and bell pepper until tender. Add crawfish. Season. Add cream of mushroom soup and velvetta cheese. Stir until melted. Add in breadbowl. Serve with wheat thins, garlic rounds or crackers.