Acadian Crawfish Etouffee

• 2 lbs crawfish
• 1/2 cup margarine
• 1 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/2 cup celery, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 (10 3/4 ounce) can cream of shrimp soup
• 1 (10 3/4 ounce) can cream condensed golden mushroom soup
• 1 teaspoon Tabasco sauce
• 2 tablespoons tomato ketchup
• 1/2 cup green onion
• parsley seasoning, to taste
• 1/2 cup water

1. In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margar ine.Stir until wilted.
2. Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings.
3. Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.

crawfish, margarine, onion, bell pepper, celery, garlic, cream of shrimp soup, cream condensed golden mushroom soup, tabasco sauce, tomato ketchup, green onion, parsley seasoning, water

Taken from www.food.com/recipe/acadian-crawfish-etouffee-503805 (may not work)