Creole Crawfish

Phyllis Smith

By
@nanaphyllis3

I found this recipe on the internet probably 10 - 12 years ago. It's great for a quick night dinner and very tasty.


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Comments:

Serves:

3-4

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 stick
butter or margerine
1 can(s)
rotel tomatoes
1 can(s)
cream of celery soup
1
onion, chopped
4
celery stalks, chopped
1
green bell pepper, chopped
1 lb
crawfish talils (with fat)
1 tsp
tony chachere's or zatarain's creole seasoning
1 pinch
salt and pepper

Directions Step-By-Step

1
Melt butter. Saute Onion, celery and bell pepper until tender.
2
Add thawed crawfish tails and fat, rotel tomatoes and soup.Throw in a bay leaf or two. Heat until bubbly.
3
Add creole seasoning and salt and pepper to your liking. (I skip the salt and pepper and add extra creole seasoning) Simmer for 20-25 minutes. Remove bay leaf.
4
Serve with rice and fresh french bread. My hubby adds Tobasco, but only because he likes it hot.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy