Crawfish Etouffee - cooking recipe

Ingredients

1 onion
1/2 bell pepper, chopped
3 ribs celery
6 green onions, chopped
1 stick butter
1 can cream of mushroom or celery soup (I use celery)
1 soup can water
1 tsp. each: salt, pepper and red pepper (I like to go heavy on the pepper and red pepper)
1 tsp. garlic powder
2 lb. peeled crawfish tails

Preparation

Cook seasoning in butter until transparent.
Add soup and water.
Bring to a boil, reduce heat and simmer for 10 minutes. Add salt and peppers and crawfish tails.
Simmer, uncovered, for 15 minutes.
Add green onions to it before eating each time.
This will add color for looks and seasoning.
The Etouffee is better if cooked a day before the planned meal.