Real Recipes From Real Home Cooks ®

creole crawfish

(1 rating)
Recipe by
Phyllis Smith
Corinth, TX

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

(1 rating)
yield 3 -4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For creole crawfish

  • 1 stick
    butter or margerine
  • 1 can
    rotel tomatoes
  • 1 can
    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

How To Make creole crawfish

  • 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.