Crawfish Etouffee

• 1 whole Yellow Onion
• 2 Tablespoons Olive Oil
• 4 cloves Garlic
• 2 whole Green Bell Peppers
• 12 whole Large Mushrooms
• 1 can Rotel Tomatoes With Green Chiles
• 2 cups Half-and-Half
• 8 ounces, weight Frozen Crawfish Tails
• 1 bottle Tony Chachere's Creole Seasoning
• 1 bottle Tabasco

1. Chop onion and saute in olive oil for 5 minutes. Meanwhile, crush garlic, chop bell peppers, and add both to onions. Saute for 5 minutes longer. Slice mushrooms and add, along with the can of Rotel, and saute another 5 minutes.
2. Lower heat and allow the mixture to cool slightly. Stir in half-n-half, and slowly bring to a simmer. This should take about 10 minutes. Add in thawed crawfish and simmer very low for another 5 - 10 minutes, stirring frequently.
3. Season to taste with Tony Chachere's Creole Seasoning and Tabasco. Serve with rice.

onion, olive oil, garlic, green bell peppers, mushrooms, tomatoes, crawfish, chachere

Taken from tastykitchen.com/recipes/soups/crawfish-etouffee/ (may not work)