That's so Cray

Melissa Amato


So over the years I have found recipes online and tweaked them until I thought they were the ultimate recipe.  This recipe has made people almost lick their bowl because they thought it was so good.  This is a recipe I will be handing down to my children and have already handed it over to my brother and his wife and they absolutely love it.  It is just an absolute crowd favorite and so very easy to make!  

Crawfish Etouffee

Boil in Bag Rice (cooked per box instructions)

1/2 stick butter

1/2 onion chopped finely

2 tbsp minced garlic

1 package of crawfish tails (yes, frozen or fresh are fine)

2 tbsp canned tomato sauce (this is almost optional)

4 green onions chopped finely (green parts only)

1 tsp of Tony Chachere's Seasoning (green label)

2 cans of Cream of Celery (the secret!  Thank you Mr. Jimmy Roper)

1.  Cook boil in bag rice per instructions.

2. While rice is cooking, melt the butter in a large pot over medium heat.  Throw in the onion and saute until transparent.  Stir in the 2 tbsp of garlic and cook for a minute.  Gradually stir in the package of crawfish tails, 2 tbsp tomato sauce, 4 green onions chopped finely, 1 tsp of Tony Chachere's seasoning and 2 cans of cream of celery.  Stir until completely combined. 

3. Simmer for 10 minutes to heat all the way through.  Stir and serve over hot rice.  Enjoy!!  And, if you like it a little spicier, just throw some more Tony's on it.  I keep the spices light because I want everyone to be able to eat it.  

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