Crawfish Etouffee - cooking recipe

Ingredients

1 large onion, chopped
4 stalks celery, chopped
3 bell peppers, chopped
2 Tbsp. garlic, chopped
1 stick butter
Tony Chachere's Creole seasoning
2 lb. crawfish or 3 lb. shrimp
2 (10 3/4 oz.) cans cream of shrimp soup
1 (10 3/4 oz.) can cream of celery soup
2 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of mushroom with roasted garlic

Preparation

Saute vegetables in butter until soft; adding Tony Chachere's seasoning.
Add crawfish and cook over medium heat 2 to 4 minutes. Add 6 cans of soup and lower heat to low.
Do not add water and don't bring to a boiling state.
Serve over white rice.