INGREDIENTS
1 lb
Louisiana crawfish tails
1/2 cup
Celery
1 tsp
Garlic
2 tbsp
Green onion tops
2
Russet potatoes, large
1/2 cup
Yellow onions
1 dash
Hot sauce
1 tbsp
Acadiana table cajun seasoning blend
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil
1 stick
Butter, unsalted
1 cup
Cheddar cheese
2 tbsp
Sour cream