Crawfish Etouffee - cooking recipe

Ingredients

2 lb. crawfish, peeled
2 onions
1 1/2 c. celery
garlic, minced
1 small green pepper
1 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 can Ro-Tel tomatoes
green onions
parsley

Preparation

Melt butter (or oleo) in large Dutch oven.
Cook chopped onions, garlic, green pepper and celery until clear.
Add crawfish and cook another 10 to 15 minutes.
Add all soups and Ro-Tel, blending well.
Cook until crawfish turn pink and then turn off heat.
Garnish with green onions, etc.
(Freezes well.)