An easy grilled appetizer inspired by Louisiana cooking, perfect for holidays or gatherings. This dip can be assembled ahead of time and smoked on the grill, served warm with crackers, bread, or Parmesan and smoked garlic toast.
Preheat grill to 225F (use super smoke if available). While the grill is coming to temp, melt butter in a large skillet on medium heat and sauté onions until soft. Add in flour and cook for 5-6 minutes. Add in garlic, brown sugar, dried chives, and tomato paste. Cook for an additional 5 minutes. Whisk in cream cheese, Cajun seasoning, and stock. Bring to a boil, then remove from stove. Mix in shrimp and crawfish. Pour into a grill-safe pan and top with Parmesan and sharp cheddar. Smoke for 20-30 minutes until the shrimp are just turning opaque and the cheese has melted. Serve warm with additional fresh chopped chives and garlic toast.
