A quick, delicious version of this Louisiana favorite; created by Phyllis in our Seafood Department.
1/4 cup unsalted butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cans cream of celery soup
1/2 cup water
1 lb crawfish tails
Tabasco sauce, to taste
Cayenne pepper, to taste
Hot cooked rice
In a large skillet, melt butter over medium heat and sauté celery, onion, and green pepper for 4 minutes, stirring often.
Combine soup and water; add mixture to vegetables and heat until smooth. Add crawfish tails, Tabasco sauce, and cayenne pepper. Heat only until tails are warm.
Serve over hot rice. Makes 4 or 5 servings
Makes 4 — 5 servings
Per serving: 122 calories; 7g total fat; 4g saturated fat; 69mg cholesterol; 485mg sodium; 5g total carbohydrates; 8g protein;
Allergy Warning: Contains milk and shellfish and wheat