Crawfish Etoufee - cooking recipe

Ingredients

2 bags Louisiana Etouffee mix
1 1/2 lb. crawfish tails
1 can Ro-Tel tomatoes
1 1/4 sticks margarine
4 c. water

Preparation

Melt butter in pot; stir until light brown.
Add mix, stir over low heat until medium brown.
Add water, Ro-Tel and crawfish tails; cover and bring to boil.
Reduce heat to low and cook 15 minutes. Turn off heat and let stand for 15 minutes.
Serve over hot cooked rice.
Eat and enjoy.