Cookin’ with Nino: Crawfish El Nino

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NEW ORLEANS (WGNO) — Tuesday mornings mean it’s time for Cookin’ with Nino, and what with crawfish season upon us, what better time to try out a new recipe?



  • 1 lb. peeled cleaned Louisiana crawfish
  • 1 medium white onion diced
  • 2 cloves garlic minced
  • 1 jalapeno pepper seeded and minced
  • 1 poblano pepper seeded and minced
  • 1 red bell pepper seeded and minced
  • 1 stick butter (or Brummel and Brown)
  • 2  12 ounce cans coconut milk
  • 1 tablespoon Better Than Bullion Chicken Flavor
  • 1 teaspoon of your favorite Cajun seasoning
  • 4 tablespoons fresh cut cilantro
  • 1 lime juice
  • 1 pound cooked pasta or rice


In a medium saute pan, place cut onions, garlic, jalapeno pepper,  poblano pepper, red bell pepper with butter, and simmer for about 5 minutes on high until wilted.  Add coconut milk, cilantro and lime juice. Add 1 tablespoon Better Than Bullion. Bring to a boil and reduce to simmer. Add crawfish and cook for additional 10 minutes stirring occasionally as not to scorch. Sprinkle with favorite Cajun seasoning. Serve over rice or pasta.