Reviewed: Mar. 19, 2012

This was so amazing....Quick and easy...the only change that I made was I used two cans of condensed golden mushroom soup and thinned it out with whole milk. Served over rice....I did not use frozen crawfish...I used fresh that we had left over from a crawfish boil..They tend to be more plump and fuller.

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Reviewer:

bumpetyboocarter

Reviewed: Oct. 4, 2011

This is my second time eating crawfish and was very apprehensive. The first time they tasted too 'fishy' for me so I took a friends advice and rinsed them before putting them in the skillet. Very glad that I did! Other than the fact that it could be more spicy, it was a really good dish and something I will make again.

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Reviewer:

Aurore-Renee

Reviewed: Aug. 4, 2011

Excellent and a life saver! As a Louisiana raised girl I was nervous about this because of the soup in place of a roux; but needed something quick and fast. I used a frozen bag of mirepoix for the veggies and skipped the parsley since I didn't have any on hand (dried or fresh). Then, I had two extra for dinner show up that I wasn't prepared for. So I added another can of the soup and thinned it out some with some heavy whipping cream so it would feed 3 normal people and 3 teenage football players after practice. The d-linemen gave it a A+.

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Reviewer:

TYREETHOMAS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Jennings, Louisiana, USA

Living In: Southlake, Texas, USA

Reviewed: Jun. 10, 2011

This is my recipe. I've noticed that more often than not, you can only find crawfish tails in 12oz packages now, so I tried it with two (24oz total), and it worked out fine - and saved a bunch of money too. The pic I have posted was this batch.

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