Crawfish Etouffee - cooking recipe

Ingredients

3/4 c. cooking oil
3/4 c. flour
1 chopped bell pepper
3 chopped onions
1 can cream of mushroom soup
1 can cream of onion soup
8 pkg. crawfish fat
4 lb. crawfish

Preparation

In large heavy skillet, make roux by heating cooking oil and flour until dark brown. Stir in onions and bell pepper. Cook until tender, about 5 minutes. Add mushroom soup, onion soup and crawfish fat. Add crawfish and season to taste. Cover and cook on low heat for 60 minutes. Serve over rice.