Crawfish Etouffee - cooking recipe

Ingredients

2 cans cream of celery soup
2 cans cream of mushroom soup
1 can cream of shrimp soup
1 can diced Ro-Tel, finely chopped
1 1/2 lb. crawfish meat or shrimp
3/4 large onion, diced

Preparation

Cook crawfish.
Stir in onion; cook until onion is clear.
Add soups together and cook.
Combine meat and soups.
Simmer on low, uncovered, for 1 hour.
Serve over noodles or rice.