Crawfish Etouffee - cooking recipe

Ingredients

4 to 5 minced onions
1 stick butter
3 c. minced celery
1 can Cream of Chicken soup
2 cloves garlic
1 medium bell pepper, chopped
1 lb. frozen and peeled Crawfish tails
1 to 2 tsp Tabasco
Tony Chachere's Seasoning
4 c. steamed rice

Preparation

Melt butter in iron skillet on low to medium heat.
Saute onions, celery, bell pepper and garlic.
Add Tabasco and Tony's (to taste).
Add crawfish and cook down 4 to 5 minutes.
Add Cream of Chicken soup.
Serve over rice.
Makes 4-6 servings.