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.
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
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