Louisiana Hometown Cookbook - Southern, Cajun, Creole family recipes.

Easy Crawfish Etouffee •1 1/2 cups chopped onions • 1 cup chopped bell pepper •1 cup chopped celery •2 cloves garlic •1 1/2 sticks butter •1 can cream of celery soup •1 can Rotel tomatoes (chopped tomatoes with chilies) •2 pounds crawfish tails •Salt and pepper Saute onion, bell pepper, celery and garlic in butter. Add soup, tomatoes and crawfish. Cover and simmer about 30 minutes. Season with salt and pepper to taste. Add water as needed if sauce is too thick. Serve over cooked rice. Mrs. Jake Moody, Eunice
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