Crawfish or Shrimp Etouffee

        2 lbs.        Crawfish or Shrimp tails
        ¼ cup       Crawfish fat (If possible)
        3 lbs.        Onions, chopped
        1 large      Bell pepper, Red, chopped
        2 large      Bell pepper, Green, chopped
        1 cup        Celery, chopped
        1 cup        Green onions, chopped
        ¼ cup       Parsley, finely chopped
        1 Tbsp      Minced garlic
        1 (11 oz.)   Can of Cream of Mushroom Soup
        1 (11 oz.)   Can of Cream of Shrimp Soup
        ½ cup       Water, or shrimp stock
        1 cup         Butter or vegetable oil
        Red pepper to taste
        Black pepper to taste
 

Season crawfish tails with salt, black pepper, and red pepper. Heat butter in sauce pan or black iron pot and sauté the onions, bell peppers, celery, garlic, and parsley until tender.

Add stock and soup, stir until it is boiling, then add crawfish tails.

Stir crawfish with mixture well, cover, bring to a boil, lower fire and cook for 30-45 minutes.

Add chopped green onions.

Serve over cooked rice. Serves 6-8.