Recipe: Elizabeth's Crawfish and Shrimp Dip

E. B. shared this recipe with all of us at the Collard Patch. Typing it makes my mouth water. As you can see, it makes a huge amount. When I make this dip, I’ll need plenty to feed everybody. Mary Lou

Elizabeth’s Crawfish and Shrimp Dip

3 packages frozen crawfish tails, thawed and chopped
2 pounds salad shrimp
Powdered crawfish boil
1 bell pepper, chopped
1 large onion, chopped
1 stick butter
1 can (4 ounces) mushrooms, drained and chopped
1 can cream of celery soup
1 can cream of mushroom soup
2 boxes frozen broccoli, thawed and drained
1 large box Velveeta® cheese

Sprinkle a little crawfish boil over shrimp and tails in a bowl. Set aside.
Sauté pepper and onion in butter until limp.
Add mushrooms and soups.
Cube the Velveeta®.
Place the ingredients in a Crock-Pot®, or microwave them until the cheese is melted.
After the cheese is melted, add the shrimp and tails.
If it is not hot enough, add more crawfish boil until you get the flavor you like.