Chantal Cotton’s grandmother taught her this traditional Louisiana recipe. It’s a hearty and creamy dish served with crusty French bread and a healthy salad. The best time to get crawfish is from November to July.

Ingredients:

½ cup butter

2 lbs. crawfish tails

1 whole medium onion – diced

1 medium green bell pepper – diced

2 cans cream of potato soup

1 can cream of mushroom soup

1 can yellow corn – drained

1 can white corn – drained

1 (8oz.) cream cheese

1 pint half and half

3 tbsp. Tony Chachere’s Creole seasoning

Salt and pepper to taste

Method:

Melt butter in a large pot over medium heat. Stir in onions and green bell pepper and cook until soft for about 5-10 mins. Add all other ingredients until the cream cheese has melted. Season with Creole seasoning, salt and pepper to taste. Cook for a further 25-30 mins.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com