“This is really more of a crawfish and cream sauce over rice. I have cooked this forever and all five of my siblings cook it for their families. This recipe consists of 6 main ingredients and can be ready to eat in about 20 min. Feel free to get creative with the seasonings. Spicy is good, down here in New Orleans ,but some may prefer this dish a little more mild.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) can cream of mushroom soup
  • 1 (8 ounce) can cream of celery soup
  • 14 cup butter
  • 1 bunch green onion (chopped)
  • 1 lb crawfish tail
  • 1 cup milk
  • 1 -2 tablespoon tony chachere's cajun spices

Directions

  1. Melt butter in deep skillet and add green onions. Sautee for about 3-5 minutes. Add both cans of soup, milk and seasoning. Cook for about 10 min on medium-high heat stirring occasionally. While that is cooking, prepare your rice. After the 10 minute is up, add one pound of tails (WITH JUICES) into the soup mixture. Turn the burner on med-low and cook sauce an additional 5-7 minute Add salt if you feel the need and if Tony's is to spicy for you, use season all, Emerald's essence or Paul Prudaums Seafood Magic. Pour over rice and enjoy.

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