Gaye Sandoz with the LSU Ag Center Food Incubator presents a local family business, Davey’s Treasures salsa and crawfish dip recipe. Davey’s Treasures Co-founder Terri Woolridge shares her son Davey’s special salsa recipe. Their salsa can be used in many other recipes like their hot crawfish dip, the perfect treat for tailgating and football season. if you’d like to sample their salsa and other products come out to Rouses in the Drusilla shopping center this Saturday for a free sampling. 

Ingredients Directions

¼ cup butter

½ c. chopped green onions with tops

1 c. Davey’s Treasures Salsa

1 lb pkg. LA crawfish tails, thawed and undrained

1 t. Tony Chachere’s seasoning

8 oz package 1/3 fat cream cheese, softened


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Melt butter in skillet on medium heat. Add onions and salsa, then cook stirring occasionally for 3 minutes. Stir in crawfish and seasoning, and cook for 10 minutes, stirring occasionally. Reduce heat to low, stir in cream cheese until mixture is smooth and bubbly. Serve with toasted baguettes. Makes 8-10 servings