Priscilla's Crawfish Etouffee


  • 1 4-oz. stick of Regular Unsalted Butter
  • 1 lb. Crawfish
  • 1 Medium White Onion (Chopped)
  • 1 Medium Sweet Bell Pepper (Chopped)
  • 1 can of Cream of Celery Soup (10 3/4oz.)
  • 1 can of Cream of Shrimp Soup (10 3/4oz.)
  • 1 can of Diced Rotel (10 oz.)
  • 3 tbs. Veron Seasoning (Original or Garlic)
  • 2 cups of Long Grain White Rice
  • 3-tbs of crushed Garlic
  • 1-cup of Dry White Wine

- OR -


  1. Season Crawfish with Veron’s Garlic, or Original, liberally and let stand while you prepare the rest of the ingredients.
  2. Chop Bell Pepper
  3. Chop Onion
  4. Saute’ onions, bell pepper and garlic in stick of butter until onions are clear then;
  5. Add Cream of Celery and Shrimp Soups.
  6. Add can of Rotel and bring mixture of a boil. Turn fire down and let simmer for 1 hour. (Note: The longer the ingredients simmer the better it will be).
  7. Add cup of White Wine
  8. Add crawfish and let simmer for 1/2 hour.
  10. Cook rice and have ready when crawfish dish is ready.
  11. Serve over rice.

Serves six. Goes very well with a dry white wine and garlic bread. The garlic bread you can make yourself, if you have a mind to.