2bs Crawfish
1.5 sticks of butter
2 onions(I use about 8 to 10 small green onions chopped up)
1 large bell pepper (any color)
2 cans rotel tomatoes
2 cans Golden brown mushroom soup
2 Cloves Garlic- chopped
2 celery sticks diced
Melt butter in pan;then add onions, Bell pepper and garlic. On low heat cook until onions are soft. Add 2 Tbs. of flour, and stir it in. if it starts to stick, add a little more butter. As the flour begins to turn light brown it may stick some more. add Crawfish and enough water to cover the Crawfish. (about 1.5 inches.)
Add Mushroom soup and stir slowly. add all other seasonings. Put the lid on, but leave a crack on one side for steam to escape. cook about 30 minutes.
You want it to cook down to barely above the Crawfish but still with juice in it. Turn off heat and cover. stir every 2-3 minutes,then let set for at least 5 minutes before serving.
1.5 sticks of butter
2 onions(I use about 8 to 10 small green onions chopped up)
1 large bell pepper (any color)
2 cans rotel tomatoes
2 cans Golden brown mushroom soup
2 Cloves Garlic- chopped
2 celery sticks diced
Melt butter in pan;then add onions, Bell pepper and garlic. On low heat cook until onions are soft. Add 2 Tbs. of flour, and stir it in. if it starts to stick, add a little more butter. As the flour begins to turn light brown it may stick some more. add Crawfish and enough water to cover the Crawfish. (about 1.5 inches.)
Add Mushroom soup and stir slowly. add all other seasonings. Put the lid on, but leave a crack on one side for steam to escape. cook about 30 minutes.
You want it to cook down to barely above the Crawfish but still with juice in it. Turn off heat and cover. stir every 2-3 minutes,then let set for at least 5 minutes before serving.
