Crawfish Etouffee - cooking recipe

Ingredients

1 chopped onion
butter
1 chopped bell pepper
3 stalks celery
1 medium size jar medium hot Pace picante sauce
2 cans cream of mushroom soup
1 can chicken broth
2 lb. crawfish tails

Preparation

Saute onion, bell pepper and celery in butter.
Add picante sauce, soup and chicken broth.
Simmer for 20 minutes and add crawfish tails.
Simmer an additional 20 minutes and serve over rice.