Ingredients
• 1 1/2 sticks butter, divided
• 1 tablespoon flour
• 3 tablespoons bell pepper, diced (I like to use red or yellow)
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound crawfish tails
• Tony’s (Cajun seasoning)
• Pinch red pepper flakes
• Green onions, sliced
• Yellow rice for serving
Directions
Melt 1 stick of butter in large skillet. Add flour. Stir to make a paste. Add bell pepper, onion, and garlic. Cook until tender. Add soup. Cover and simmer for 20 minutes. While this is cooking, in another skillet melt 1/2 stick butter and add your crawfish tails. Sprinkle liberally with Tony’s. Let cook. To soup add your salt and pepper and then crawfish. Cook over low for 10 minutes. Add red pepper flakes. Serve over cooked rice and top with green onions.
*This recipe is easily doubled which I usually do so the boys can have seconds or leftovers. This is so easy and full of flavor. We love it! A great change up is to serve this over cornbread. I have had this in a restaurant but like mine made at home so much better!
