Crawfish Etouffee - cooking recipe

Ingredients

1/2 stick butter
2 Tbsp. flour
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 can tomatoes, chopped and drained
1 can cream of mushroom soup
chopped parsley
1 lb. crawfish or shrimp
1/2 c. wine (optional)

Preparation

Saute onion, green pepper and garlic in roux (butter and flour) until onion is clear. Add tomatoes and soup.
Simmer for 15 minutes. Add crawfish and parsley.
Season to taste (salt, pepper and white pepper).
Serve over rice.
May substitute shrimp, cooking 1/2 hour.