Crawfish Etouffee - cooking recipe

Ingredients

1 stick butter
2 c. onion, chopped fine
2 c. celery, chopped fine
2 cans cream of mushroom soup
1 can cream of celery soup
3/4 c. water
1 lb. crawfish tails

Preparation

Saute onion and celery to a pulp.
Add soups and water.
Cook over low heat for 25 minutes.
Add crawfish and simmer about 5 to 10 minutes.
Turn off heat; let set for 15 minutes.
Serve over rice.
Parsley can be added.