Crawfish Etouffee - cooking recipe

Ingredients

1/2 c. oleo
1 chopped bell pepper
2 medium chopped onions
1 lb. crawfish tails
2 cans golden mushroom soup
1 can cream of celery soup
salt and pepper to taste
Tony's to taste

Preparation

Cook onion and bell pepper in oleo.
Add crawfish tails and simmer a while to heat crawfish.
Add soups and seasonings and heat thoroughly.
Serve with rice and French bread.