Crawfish Ponchartrain

I want to thank Austin Smith for sharing this great recipe for our readers to enjoy. While there’s probably a thousand crawfish recipes, this one stands out among the others in my opinion. When Austin made this for us everybody raved about it!

2 Tbsp Olive Oil
4 Bell Peppers – diced
2 White Onions – diced
1 Bundle Celery – diced
2 sticks Salted Butter
1 15-ounce can Tomato Sauce
1 6-ounce can Tomato Paste
16 ounces Heavy Cream
32 ounces Chicken Broth
4 10-ounce cans Rotel Original Tomatoes – drained
1 5-ounce pkg Louisiana Fish Fry Gumbo Base
Slap Ya Mama original seasoning to taste
1-2 packets Splenda to taste
3 to 4 pounds Crawfish Tails
HEB Coastal Blend Seasoning (for seasoning crawfish)

In large Dutch oven: Sauté bell pepper, onions, and celery in olive oil. Add 2 sticks butter, tomato paste, tomato sauce, and heavy cream, stirring to blend. Add chicken broth and drained Rotel tomatoes. Bring to mild boil and then hold at simmer for 10 minutes.
Add Louisiana Fish Fry Gumbo Base to thicken sauce; you can use less or more to achieve desired thickness. Add Slap Ya Mama until satisfied with flavor of your sauce; a packet or two of Splenda can reduce sharpness of tomato flavor.
Season crawfish tails liberally with HEB Coastal Blend Seasoning and add to finished sauce, being careful not to overcook. Stir the crawfish into the sauce delicately to avoid crumbling.
Great served over rice with French bread and salad!