Servings: 4 to 6

2 lbs Peeled Crawfish (Do not rinse crawfish, leave fat on) 2 lbs Peeled Crawfish (Do not rinse crawfish, leave fat on)
1 stick Butter 1 stick Butter
1 Onion (Minced) 1 Onion (Minced)
1 tsp Minced Garlic 1 tsp Minced Garlic
2 stalks Celery (Chopped) 2 stalks Celery (Chopped)
1/2 Bell Pepper (Chopped) (Optional) ½ Bell Pepper (Chopped) (Optional)
1 Capful Liquid Crab Boil (small bottle size) 1 Capful Liquid Crab Boil (small bottle size)
1 tsp Garlic Powder 1 tsp Garlic Powder
2 Tbsp Texjoy Steak Seasoning 2 Tbsp Texjoy Steak Seasoning
Dash of Salt, Black Pepper & Red Pepper Dash of Salt, Black Pepper & Red Pepper
1 Can (10.5 oz) Golden Mushroom Soup 1 Can (10.5 oz) Golden Mushroom Soup
1 Can (10.5 oz) Cream of Celery Soup 1 Can (10.5 oz) Cream of Celery Soup
1 Capful of Kitchen Bouquet (small bottle size) 1 Capful of Kitchen Bouquet (small bottle size)
Parsley Flakes Parsley Flakes
1/2 to 1 Soup Can of Water ½ to 1 Soup Can of Water

In the bottom of a 5-quart pot, make a Pyramid of ingredients, in this order: subheading: In the bottom of a 5-quart pot, make a Pyramid of ingredients, in this order:
Butter, Onion, Garlic, Celery, Bell Pepper and Crawfish.
Add Crab Boil, Garlic Powder, Steak Seasoning, Salt, Black Pepper & Red Pepper on top of Pyramid.
Cover and cook on "Medium-heat", 5 to 10 minutes until onions are clear and crawfish are curled. Stir.
Add Mushroom Soup, Celery Soup and water. Stir.
Add Kitchen Bouquet and sprinkle Parsley over entire mixture. Stir until Kitchen Bouquet is blended well.
Cover and simmer for 10 to 15 minutes on "Low-heat" until heated through.
Serve over Long-grain Rice, with Mild Jalapeño on the side, if desired.

If you use a cast-iron pot, your crawfish will discolor and darken. I use my Magnalite pot.  If you use a cast-iron pot, your crawfish will discolor and darken. I use my Magnalite pot.
If you prefer SHRIMP ÉTOUFFÉE , you can use this recipe and just substitute the crawfish with 2 LBS of peeled, deveined SHRIMP. Can also be served over Baked Potato, if you don't want rice.  If you prefer SHRIMP ÉTOUFFÉE , you can use this recipe and just substitute the crawfish with 2 LBS of peeled, deveined SHRIMP. Can also be served over Baked Potato, if you don't want rice.
So delicious, you'll want to be a kid again and lick your plate! Seriously, I have had a couple of adult guests, that couldn't resist and did just that. lol  So delicious, you'll want to be a kid again and lick your plate! Seriously, I have had a couple of adult guests, that couldn't resist and did just that. lol
(Photographer unknown, but this is what it will look like)  (Photographer unknown, but this is what it will look like)