Crawfish Etouffee - cooking recipe

Ingredients

1 lb. peeled crawfish tails
1/2 stick oleo
2 medium onions, chopped
2 garlic toes, chopped
1/2 bell pepper, chopped
2 stems celery, chopped
1/2 c. water
1/4 c. white wine
salt and pepper to taste
1/2 c. minced green onions
1 can cream of shrimp soup

Preparation

Melt oleo and saute vegetables until wilted.
Add crawfish tails and cook 10 minutes.
Add the soup, water and wine.
Stir and simmer with lid on for about 20 minutes.
Add salt, pepper and green onions; simmer 5 or 10 minutes more.
Serve over rice or pasta.