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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Melt butter. Saute Onion, celery and bell pepper until tender.

2Add thawed crawfish tails and fat, rotel tomatoes and soup.Throw in a bay leaf or two. Heat until bubbly.

3Add 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.

4Serve 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