Vermilion Bayou Crawfish Etouffee - cooking recipe

Ingredients

1 cup butter
1 medium onion, chopped
2 stalks celery, chopped
5 medium garlic cloves, minced
1/2 cup onion tops, and
parsley, chopped
2 tablespoons tomato paste
2 tablespoons tiger sauce
2 lbs crawfish
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup chicken broth

Preparation

Melt butter and saute next 4 ingredients until tender.
Add tomatoe paste and tiger sauce.
Simmer for 1 to 2 minutes, stirring.
Add crawfish, cream of mushroom soup and 1/2 cup water.
Use 1/2 cup of chicken broth instead of water.
Simmer until tender and serve over a bed of rice.