Servings: 10-15

Ingredients:

  • 2 pound crawfish tailmeat
  • 1 pound smoked sausage (Kielbasa is widely available)
  • 1 pound fresh or frozen okra
  • 2 medium white onion
  • 2-28 oz cans whole tomatoes
  • 1 pound frozen corn
  • 2 t parsley flakes
  • 1 teaspoon cayenne pepper
  • 1 qt half and half
  • 1 qt water
  • ½ t salt
  • ½ t cayenne pepper
  • ¼ t oregano
  • ¼ t paprika
  • ½ t black pepper
  • ¼ t white pepper

Preparation:

  1. Cut smoked sausage into bite sized quarters.
  2. Add sausage to a large skillet and cook until browned.
  3. Add onions to skillet and cook until tender, stirring often.
  4. Then add water, tomatoes, corn, okra and remaining seasoning. Simmer for 15-20 minutes.
  5. Finally add your remaining ingredients, the crawfish tailmeat and half-and-half.
  6. Simmer over low heat for 10 minutes
  7. Serve with Steamed White Rice with Cornbread.