Crawfish Etouffee-The Real Way - cooking recipe

Ingredients

1 lb. crawfish
1 stick margarine or butter
2 large onions (white or yellow)
1 can cream of mushroom soup (plain, not golden or low salt)
1/8 to 1/4 tsp. red pepper
1/2 bell pepper, chopped (all colors)
2 stalks celery

Preparation

Saute vegetables in butter, continually stirring.
Add crawfish and saute for 5 minutes on medium heat.
Add the cream of mushroom soup and red pepper.
Add salt to taste.
Add paprika if desired for darker color purposes only.
Do not add water.
Cook uncovered for approximately 15 minutes on low to medium heat or longer on low heat to obtain a creamy sauce.
Serve over rice with French bread.