Crawfish Etouffee - cooking recipe

Ingredients

2 lb. crawfish tails
2 sticks butter or margarine
2 large onions, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 lb. fresh mushrooms, sliced
1/2 c. green onions, chopped
1/2 c. parsley, chopped

Preparation

Set aside seasoned (salted and peppered) crawfish tails. Saute onions, celery, green onions and mushrooms in butter until soft and clear in color.
Add soups and stir until smooth.
Add crawfish and simmer for 25 minutes.
During last 5 minutes, stir in parsley.
Serve over rice.