Melt 1/4 cup butter in large skillet over medium heat. Saute onions until tender. Remove from pan. In same skilled, melt another 1/4 cup butter and saute crawfish 5 minutes. Remove from pan. melt remaining 1/4 cup butter and cook shrimp until just pink.
Combine all ingredients in slow cooker. Heat on high for about 30 minutes until cream cheese starts to melt. Reduce to low and cook another 30 minutes, or until blended well.
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|Serving Size: 1 Serving (533g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 496 (67%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 31.9g||159 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 347.7mg||107 %|
|Sodium 1422.5mg||49 %|
|Potassium 809.2mg||21 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 23.6g|
|Protein 36.4g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 735
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