Ingredients
- 1 tablespoon butter
- 3/4 cup sweet onion, diced
- 2 cloves garlic, chopped
- 1/2 cup green bell pepper, diced
- 1/4 cup celery, diced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/2 cup condensed cream of celery soup
- 1 cup water
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard seed
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper, or to taste
- Salt to taste
- 1/2 pound crawfish, peeled
- 3 tablespoons green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 3 cups cooked rice
Directions
Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.
