1 stickbutter or margerine
1 can(s)rotel tomatoes
1 can(s)cream of celery soup
4celery stalks, chopped
1green bell pepper, chopped
1 lbcrawfish talils (with fat)
1 tsptony chachere's or zatarain's creole seasoning
1 pinchsalt and pepper
How to Make Creole Crawfish
- Melt butter. Saute Onion, celery and bell pepper until tender.
- Add thawed crawfish tails and fat, rotel tomatoes and soup.Throw in a bay leaf or two. Heat until bubbly.
- 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.
- Serve with rice and fresh french bread. My hubby adds Tobasco, but only because he likes it hot.