Crawfish Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish tails (shrimp can be substituted)
1/2 c. each: chopped celery, onions and bell peppers
1 can cream of onion soup
1 can cream of celery soup
1 stick oleo
1 can diced Ro-Tel tomatoes
2 Tbsp. parsley flakes or fresh
salt and pepper to taste
Tony's creole seasoning

Preparation

Saute chopped vegetables in oleo for about 20 minutes on medium heat.
Add soups, Ro-Tel and seasonings.
Cook 15 minutes on low heat, stirring frequently.
Add seafood and cook 20 minutes.
Just before serving, add parsley.
You may also add chopped green onion tops.
Serve over rice.