Crawfish Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish
1 medium onion
2 sticks butter or margarine
2 stocks celery
Tony's Creole seasoning
2 cloves garlic
2 c. hot water
1 can cream of mushroom soup

Preparation

Saute onion, celery and garlic in butter.
Add crawfish; cook for about 10 minutes.
Add cream of mushroom soup and Tony's seasoning to taste.
Add water; cook until thickened.
Serve over rice.
You can also use shrimp if you don't have crawfish.