Crawfish Etouffe - cooking recipe

Ingredients

2 pkgs. frozen chopped seasoning
2 cans drained rotel
8 oz. can drained sliced mushrooms
2 lbs. boiled peeled deveined crawfish tails
2 cans reduced fat cream of chicken soup
2 cans reduced fat cream of celery soup
2 sticks reduced fat melted butter
Tony C's to suit your taste

Preparation

Saut chopped seasoning in butter until clear.
Add in crawfish tails and simmer.
In a mixing bowl, combine remaining ingredients and mix well.
Add to crawfish mixture and simmer until warm. Serve over steamed rice for etouffe.