Easy Crawfish Étouffée

Ingredients

By Jodi Frey

2 lb. crawfish tails

1 stick butter

1 onion, chopped

1/2 bell pepper, chopped

4 ribs celery, chopped

1 bunch green onions, chopped

2 cloves garlic, minced

1 can Ro-Tel tomatoes

1 can cream of mushroom soup

Season to taste

Instructions

In medium saucepan, melt butter. Saute onion, bell pepper, celery, green onions and garlic until softened. Add Ro-Tel tomatoes and cream of mushroom soup and heat thoroughly. Stir in crawfish and cook 20 minutes over low heat. Serve over rice.