IF you are making it for La. people,,, use all crawfish ------ the more the better -- if you are making it for Texas people, use about 1/2 shrimp,,, its a lot cheaper and they dont know the difference.

Looks like a good start, need the cooked pictures. Although I love the stuff, had no clue Cream of Mushroom soup would be an ingredient?

Dice the onions, celery, etc and cook it down, with butter ------- add all of the caned ingredients that I show ----- it takes a big pot to hold all of that,,,, if you want less use smaller cans ------ after it cooks for a while add the cream of mushroom soup --------------- HINT ---------- I PUT THE CRAWFISH/SHRIMP ON A PAN AND BROIL THEM FOR A COUPLE OF MINUTES BEFORE I PUT THEM IN THE POT, I SHOULD HAVE WRITTEN THIS WHEN I POSTED .
The good part is, no one knows what it is supposed to taste like, so a little variation, no one will know.

Beats the snot out of pealing them yourself. Would.

I use the golden mushroom soup. It makes the sauce get that color like it does when you get the crawfish fat from doing it the real way. Tastes good too.

I’d like to see the finished product, just as much, if not more than your ingredient line up.