We all enjoy the sweet aroma of crawfish in the air. But what to do with all that leftover crawfish that you peel and stick in the freezer? There’s always a good Cajun crawfish recipe to go along with those tails you spent all your time peeling! If you’re like me, you will have at least an extra sack of crawfish after the last guest has left, that’s lots of peeling time and well worth it! The following recipe that I have perfected is really simple and easy to make. It’s very good and is a healthier choice than the other popular Cajun crawfish recipes that I myself am guilty of indulging in once in a while.
3 tablespoons avocado oil (other oils are fine as well)
4 tablespoons margarine (this is optional if watching your diet)
1 bell pepper chopped
2 medium to large onions chopped (I prefer to use sweet yellow onions)
2 finely chopped celery ribs, about a half of a cup
½ cup green onions chopped
1 cup of Portobello mushrooms chopped
3 garlic cloves minced
28 oz. can of Hunt’s crushed tomatoes
2 14.5 oz. cans of Hunt’s fire roasted tomatoes
1 33.5 oz. Box of Hunt’s tomato sauce or canned equivalent
3 teaspoons RCA Cajun Seasoning (or other Cajun seasoning)
2 teaspoons McCormick black pepper
Salt to taste
2 lbs. of crawfish tails
Directions In a Dutch oven, sauté bell pepper, celery, onions, green onions and mushrooms in avocado oil and margarine over a medium heat until tender. It will become translucent to the eye after about 15 minutes. Add garlic, all the tomatoes products, RCA Cajun Seasoning, black pepper and salt. Let simmer on low for about 30 minutes, then add your crawfish tails and let simmer on low for about 15 minutes.
Serve over rice. This will feed about eight people or more depending on the size of the portions.