Crawfish Etoufee

1. 1

   In a heavy saucepan, melt butter or margarine over medium heat.. Add celery, bell pepper, and onion; saute for about 10 minutes, or until the vegetables are tender.

2. 2

   Stir in condensed soups and canned tomatoes.

3. 3

   Reduce heat, cover, and simmer for about 30 minutes.

4. 4

   The mixture will look very thick and curdled at first, but will become smooth with cooking.

5. 5

   Do not add water.

6. 6

   Add the crawfish; cook for about five minutes more.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.