Crawfish Etouffe - cooking recipe

Ingredients

1 onion, diced
1 bell pepper, diced
2 tsp. garlic, diced
1 celery stalk, diced
3/4 stick butter
1/2 can cream of mushroom soup
1 lb. crawfish, uncooked and peeled
2 Tbsp. tomato paste
1 Tbsp. flour

Preparation

Saute onion, bell pepper, celery and garlic in butter until cooked down.
Add tomato paste and flour.
Cook down.
Season to taste with salt and pepper.
Add 1 cup water.
Add uncooked crawfish and let cook for 20-30 minutes.
Add cream of mushroom soup.
Cook for another 20-30 minutes on low.
If too thick add some water.
Stir and eat.