Crawfish Etouffee - cooking recipe

Ingredients

1 stick butter
1/2 can water
1 large onion, chopped
1 cup cream of mushroom soup
1 can Rotel tomatoes
1 lb. peeled crawfish tails
salt and pepper to taste

Preparation

Melt butter in large pot on low heat.
Then add onions. Saute for 10 minutes.
Add water, cream of mushroom soup and Rotel tomatoes.
Stir and mix well.
Then add crawfish tails.
Add seasonings, cover and cook for 20 minutes on low heat.
Stir occasionally.
Serve with rice.