Crawfish Etouffee(Serves 6) - cooking recipe

Ingredients

1 stick oleo
1/2 c. each: chopped green onions and celery
1 can cream of mushroom soup
1 (6 oz.) can spicy hot V-8 juice
1 lb. crawfish tails

Preparation

Saute vegetables in oleo.
Add tails and saute for 5 minutes. Add soup and V-8 juice.
Season to taste with Tabasco, pepper and salt or Tony Chachere seasoning).
Cook for 20 minutes on low. Serve over rice.