Crawfish Etouffee

• 1 lb. crawfish tails
• 1 medium onion
• 1 medium bell pepper
• 3 large celery spears
• 3 Tbsp. bacon drippings
• 4 oz. chopped pimento
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 large can tomato sauce
• 1 Tbsp. Paul Prudhomme Seafood Magic
• 1/4 lb. margarine
• 2 Tbsp. lemon juice
• Tony's seasoning to taste

1. Chop onion, bell pepper and celery.
2. Saute in drippings until almost clear; set pot off.
3. Add soups and tomato sauce, using 1/2 can of water in each to rinse cans, adding to pot.
4. Stir until completely mixed while heating on medium fire.
5. When soups start to boil, add crawfish, seasonings and the balance of recipe. Bring to boil again.
6. Lower heat to simmer for 8 to 10 minutes. Be sure to stir very often to prevent sticking or burning.

crawfish tails, onion, bell pepper, celery, bacon drippings, pimento, cream of celery soup, cream of mushroom soup, tomato sauce, margarine, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164521 (may not work)