Easy Crawfish Etouffee

• 1 (1 lb) bag peeled crayfish tail, not drained
• 1/2 cup butter
• 1 large yellow onion, minced
• 1 large bell pepper, minced
• 2 stalks celery, minced
• 2 stalks parsley, minced
• some spring onion (as pleased)
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cayenne pepper
• 1 can mushroom, cream sauce
• cooked rice

1. In dutch oven melt butter over medium heat.
2. Add onions, bell pepper, celery and garlic.
3. Saute vegetables until soft, about 30 to 45 minutes.
4. Add Crawfish tails and seasonings.
5. Cover and simmer for 10 minutes.
6. Add the mushroom sauce, let it simmer for 5 minutes.
7. Add to crawfish mixture, cover and simmer for 10 more minutes.
8. Serve on hot rice.

crayfish tail, butter, yellow onion, bell pepper, stalks celery, stalks parsley, onion, garlic, salt, black pepper, white pepper, ground cayenne pepper, mushroom, rice

Taken from www.food.com/recipe/easy-crawfish-etouffee-68280 (may not work)