Crayfish Etouffee

• 1 lb. crayfish tails
• 1 1/2 sticks butter
• 1/2 Tbsp. flour
• 1 medium onion
• 1 Tbsp. bell pepper or more to taste
• green onion tops, chopped
• parsley, chopped
• salt and pepper to taste
• cayenne pepper to taste
• 2 or 3 pods garlic
• 1 can cream of mushroom soup
• 1 can Ro-Tel tomatoes (this is highly seasoned, you may omit)

1. Melt
2. butter
3. in
4. skillet.
5. Add
6. flour
7. and
8. stir until blended.
9. Add
10. chopped
11. onion, bell pepper and garlic and cook until tender.
12. Add
13. Ro-Tel tomatoes and cream of mushroom soup and let
14. cook
15. about 15 minutes.
16. Stir occasionally.
17. Then add the crayfish
18. tails
19. and
20. cover.
21. Let this cook about 15 to 20 minutes on low heat, stirring occasionally.
22. Add salt, pepper and cayenne pepper
23. to
24. taste,
25. green onion tops and parsley. Simmer a while until seasonings blend.
26. Serve over rice.

crayfish tails, butter, flour, onion, bell pepper, green onion, parsley, salt, cayenne pepper, garlic, cream of mushroom soup, rotel tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054051 (may not work)