Ingredients Edit

  • 1 pound peeled crawfish tails
  • 6 tablespoons butter
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • ½ green bell pepper, chopped
  • 1 rib celery, chopped
  • 1 (10¾ ounce) can cream of shrimp soup
  • ½ cup water
  • ⅓ cup dry white wine
  • salt, cayenne, and hot sauce to taste
  • minced green onions for garnish

Directions Edit

  1. In a heavy black iron pot, melt the butter and saute the onions, garlic, bell peppers and celery until wilted.
  2. Add the crawfish tails and cook for 10 minutes.
  3. Add the soup, water and wine and stir.
  4. Simmer for 30 minutes.
  5. Add the seasonings and simmer for another 10 minutes.
  6. Add the green onions.
  7. Serve over steamed rice.

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