I?ve talked about my husband's Louisiana roots before, so I am thrilled to be able to work with Jay D?s Molasses Mustard. Jay Ducote was my favorite Food Network Star contestant. I loved the dishes he created and his personality. I hope that you find my Cajun Seven Layer Dip with Jay D?s Molasses Mustard delicious with all those wonderful Cajun flavors you desire.

Cajun Seven Layer Dip
by Linda Mire

12 ounces peeled and cleaned, frozen crawfish tails, thawed
1 Tablespoon unsalted butter
1 cube Dorot garlic or 2 cloves of garlic, minced
Juice from 1/2 lemon
1/4 cup of Jay D?s Molasses Mustard + more for garnish
1 8-ounce brick Philadelphia cream cheese, softened
1 8-ounce container of mascarpone
1/2 link andouille sausage, chopped into bit size pieces 1 15.5-ounce can small red beans (I used Goya)
Lettuce, shredded (about 1/2 cup), just for a little green
Tomato, diced into bite-sized pieces
1 bunch of green onions, dice whites and part of the greens
1/2 pound pepper cheese (jalapeno or hatch), grated
Black olives

Layer 1
1. Melt butter in large saute pan, medium heat. Add thawed crawfish tails, garlic and lemon juice. Saute for 2-3 minutes until crawfish fully cooked.
2. Turn off heat and add the 1/4 cup of Jay D?s Molasses Mustard. Coat crawfish tails. Set aside.
3. Cream together cream cheese and mascarpone.
4. Strain crawfish tails, then fold into cream cheese/mascarpone mixture.
5. Spread mixture into small shallow serving dish.

Layer 2
1. Grab ano...