Crawfish Etouffee - cooking recipe

Ingredients

1 lb. crawfish tails (LA tails)
1 can cream of mushroom soup
1/4 c. onions, chopped
1/2 c. sweet pepper, chopped
1/2 c. scallions, chopped
1/4 c. parsley, chopped
salt and cayenne pepper to taste
1 tsp. paprika
1/2 c. butter or margarine

Preparation

Saute onions and sweet peppers in butter or margarine for 5 minutes.
Add cream of mushroom soup.
Add few tablespoons of water, if necessary.
Add scallions, parsley, salt, pepper and paprika to taste.
Add crawfish tails; cook 5 minutes or until done.
Serve over white rice.