Crawfish etouffee the way I make it in South Louisiana!

Melt 1 stick of butter in a pot.

Add 1/2 can of frozen Rotel to the pot.

Add pre-cut celery and onion blend from the freezer.

Season with cooking garlic and herb seasoning and Creole seasoning.

Saute the onion blend for about 20 minutes.

Add 2 packs (approximately 2 lbs) of Louisiana crawfish tails to the pot.

Add another 1/2 stick of butter off camera.

Spray the crawfish with liquid seafood boil.

Add more Creole seasoning for flavor.

Saute for a moment to combine flavors.

Add Golden Cream of Mushroom to the pot.

Equipment Needed

Spice Level: