Creole Crawfish

Phyllis Smith


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


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 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

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.

Printable Recipe Card

About Creole Crawfish

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

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