Easy Breezy Crawfish Etouffee - cooking recipe

Ingredients

1 (8 ounce) can cream of mushroom soup
1 (8 ounce) can cream of celery soup
1/4 cup butter
1 bunch green onion (chopped)
1 lb crawfish tail
1 cup milk
1 -2 tablespoon tony chachere's cajun spices

Preparation

Melt butter in deep skillet and add green onions. Sautee for about 3-5 minutes. Add both cans of soup, milk and seasoning. Cook for about 10 min on medium-high heat stirring occasionally. While that is cooking, prepare your rice. After the 10 minute is up, add one pound of tails (WITH JUICES) into the soup mixture. Turn the burner on med-low and cook sauce an additional 5-7 minute Add salt if you feel the need and if Tony's is to spicy for you, use season all, Emerald's essence or Paul Prudaums Seafood Magic. Pour over rice and enjoy.