If you’re looking to bring the flavor of Louisiana to your next cookout or game day, you’ve got to try my Cajun Crawfish Queso. This dip is rich, creamy, and full of bold Cajun heat—thanks to crawfish tails, peppers, and our Cajun Creole Garlic Butter Rub. It’s the perfect appetizer for feeding a crowd, with just the right balance of spice and smoky flavor.
Instead of making queso on the stovetop, I fired up the Smokin’ Brothers Grill and let this dip slow-cook over Royal Oak Hickory Blend Charcoal Pellets. The result is a gooey, flavor-packed queso that’s perfect with chips or straight off the spoon.
Cajun Crawfish Queso | Heath Riles BBQ
This Cajun Crawfish Queso is as bold as it gets, but it’s easy to customize. Swap out the crawfish for shrimp or sausage if that’s more your style. You can use any type of Rotel to control the spice level, and add more veggies or cheese to suit your taste.
If you end up with leftovers, store them in an insulated bowl and reheat for another round of dipping the next day. (Although odds are, you won’t have any left!)
The Ingredients
Here’s what you need to make this spicy Southern-inspired dip:
- Cheese. I used a full block of Velveeta and nearly a pound of Monterey Jack. These two melt beautifully together and create a creamy base with just the right amount of stretch.
- Veggies. One small onion and half a green bell pepper add color and bite. I also used a tablespoon of garlic paste for extra flavor.
- Crawfish. 12 oz of Louisiana crawfish tails are the star of the show. Be sure to use Louisiana crawfish for the best texture and taste.
- Seasonings. I added a few tablespoons of Heath Riles Cajun Creole Garlic Butter Rub and a shake of Heath Riles BBQ Beef Rub. This combo gives you a punch of Cajun flavor and that peppery, smoky kick.
- Extras. I tossed in one can of Rotel for some tomato and chili heat, plus a splash of water (or milk) to keep the queso from getting too thick on the grill.
The Smoker Setup
Here’s what I used for this recipe:
- Smokin’ Brothers Pellet Grill. This grill gives me consistent heat and that wood-fired flavor. Perfect for low and slow queso.
- Charcoal Pellets. I used Royal Oak Hickory Blend Charcoal Pellets to infuse this queso with a nice smoky depth.
The Process for Making Cajun Crawfish Queso
Want to see how it all comes together? Watch the full video on our YouTube channel. Here’s the breakdown:
- Build the base. In a foil pan, add your cheeses, garlic, Rotel, onions, bell pepper, crawfish, and seasonings. Mix everything together and add a little water or milk to help thin it out.
- Fire up the grill. Preheat your smoker to 300°F. Place the pan in the center of the grill and let it go for about an hour.
- Stir and melt. After an hour, give the queso a good stir. let it go for another hour to hour and a half, until the cheese is fully melted and the veggies are tender.
- Serve hot. I transferred mine into a Yeti Rambler Bowl to keep it warm, topped it with the green onions, and served with tortilla scoops.
The Results
This queso was rich, cheesy, and packed with layers of Cajun flavor. The crawfish gave it a buttery, tender texture, and the rubs brought it all together with just enough heat and spice. It’s everything you want in a smoked dip—gooey, smoky, and full of Southern soul.
Serving Suggestions for Cajun Crawfish Queso
This Cajun Crawfish Queso pairs perfectly with our Cajun Creole Shrimp Tacos cooked on the Traeger Flatrock. The smoky, cheesy dip complements the bold, spicy flavors of the shrimp tacos, creating a harmonious Southern-inspired meal. Serve them together at your next gathering for a crowd-pleasing feast.
Storing Leftovers
Store any leftover queso in an airtight container in the fridge for up to 3 days. Reheat it on the grill or stovetop, adding a splash of milk to loosen it up.
Equipment and Tools
Smokin’ Brothers Grill, Royal Oak Hickory Blend Charcoal Pellets, Yeti Rambler Bowl, Disposable Pan, High-Temp Silicone Spatula
