Crawfish Etouffee

• 12 cup butter (the real thing)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 (10 1/4 ounce) can cream of mushroom soup
• 2 (6 ounce) cansv-8 spicy vegetable juice
• 1 lb crawfish
• 1 teaspoon cayenne pepper
• 2 garlic cloves, chopped fine

1. Saute seasoning in butter.
2. Add crawfish and cook about 3 minutes.
3. Add soup and V-8, stirring until well blended.
4. Add cayenne.
5. Cook on low fire 15 minute.
6. Serve over rice.

butter, onion, stalks celery, cream of mushroom soup, vegetable juice, crawfish, cayenne pepper, garlic

Taken from www.food.com/recipe/crawfish-etouffee-250428 (may not work)