Ingredients

  • 2 pounds crawfish, frozen
  • 2 cans Cr. of mush soup
  • 2 cans Golden cr of mush soup
  • handful pickled jalapenos
  • 1 ½ sticks butter
  • 2 bunches green onions
  • 1 red onion chopped
  • 5 stocks celery chopped
  • 1 green pepper, chopped
  • Creole seasoning
  • 2-3 audiolliole sausage, chopped

Directions

Thaw the crawfish and rinse throughly in colander with cold water. Melt butter in pan and add onions, green pepper, celery and jalapenos. Saute until tender. Add soup and water as needed. Season with Creole seasoning. Simmer, stirring frequently, approximately one hour. Serve over cooked white rice.

Source

Servings/Yield

Course