Crawfish Etouffee - cooking recipe

Ingredients

1 tablespoon butter
3/4 cup sweet onion, diced
2 cloves garlic, chopped
1/2 cup green bell pepper, diced
1/4 cup celery, diced
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1 teaspoon paprika
1/2 teaspoon ground mustard seed
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper, or to taste
salt to taste
1/2 pound crawfish, peeled
3 tablespoons green onions, sliced
2 tablespoons fresh parsley, chopped
3 cups cooked rice

Preparation

Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.