Ingredients Jump to Instructions ↓

  1. 1 c Chopped parsley

  2. 1 c Cream cheese

  3. 1/2 c Dry white wine

  4. 1 x Salt, to taste

  5. 1 T Lemon juice

  6. 1 lb Catfish meat, cooked

  7. 1 t Louisiana hot sauce

  8. 1 lb Crawfish meat, cooked

  9. 1 T Lea & Perrins

  10. Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help"


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