• Tommy Centola

Crawfish Creole

Updated: Jan 4

This is a twist on Shrimp Creole. Since we are in the middle of crawfish season, I have been thinking of ways to use leftover crawfish tails. Since I am fresh off of a trip to New Orleans, I figure Crawfish Creole is a good recipe to try.

1 tablespoon Vegetable Oil

1 Medium Onion chopped

1 cup Celery chopped

¼ cup Green Onions chopped

1 small Green Bell Pepper thinly sliced

3 cloves Garlic minced

1 dash Cayenne Pepper

1 dash Thyme

1 teaspoon Creole Seasoning Blend

2 Bay Leaves

1 can (14.5 ounce) Whole Peeled Tomatoes drained and crushed

3 ounces Tomato Paste

3 pounds Crawfish Tails.

Cooked Rice

Heat oil in a heavy skillet over medium heat. Sauté onions, celery,

green onions, bell pepper, garlic, thyme, cayenne, Creole seasoning,

and bay leaves for a few minutes, until the vegetables are tender. Add

tomatoes and tomato paste and simmer for 15 minutes. Add crawfish

and simmer for 5  minutes. Serve over cooked rice

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