creole crawfish

Name: Creole Crawfish
Prep time: 15 min
Cook time: 30 min
Yield: 3
Cuisine: Cajun/Creole
Ingredients: 1 stick(s) 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 pound(s) crawfish talils (with fat); 1 teaspoon(s) tony chachere's or zatarain's creole seasoning; 1 pinch(es) salt and pepper

(1 RATING)

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Phyllis Smith

Corinth, TX

Updated on Oct 2, 2012

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

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 3-4 serving(s)

Ingredients

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 pound crawfish talils (with fat)
1 teaspoon tony chachere's or zatarain's creole seasoning
1 pinch salt and pepper

How To Make creole crawfish

Step 1

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

Step 2

Add thawed crawfish tails and fat, rotel tomatoes and soup.Throw in a bay leaf or two. Heat until bubbly.
Step 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.
Step 4

Serve with rice and fresh french bread. My hubby adds Tobasco, but only because he likes it hot.
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