Crawfish Etoufee

• 1/2 cup margarine
• 2 each green bell peppers chopped
• 2 Ribs celery chopped
• 1 large onions chopped
• 3 Cans soup, cream of mushroom
• 1 pound crawfish tails
• 2 Cans tomatoes, canned with green chiles, diced, undrained
• 1 x long grain rice cooked

1. In large pot or cast-iron Dutch oven, melt margarine and saute peppers, celery and onion.
2. Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
3. Add crawfish tails and cook 30 to 40 minutes more.
4. Add tomatoes and their liquid and stir to blend completely.
5. Serve over rice in individual serving bowls.

margarine, green bell peppers, celery, onions, soup, crawfish tails, tomatoes, long grain rice

Taken from recipeland.com/recipe/v/crawfish-etoufee-41419 (may not work)