Brett Favre's Crawfish Etoufee Recipe

• 1/2 c. (1 stick) margarine
• 2 x Green bell peppers, minced
• 2 x Ribs (2-3 ribs) celery, minced
• 1 lrg Onion, minced
• 3 can (3-4 Cans) Cream Of Mushroom Soup, 10 3/4 Ounce Each
• 1 lb Crawfish tails
• 2 can Diced Tomatoes With Green Chiles, 10 Ounce Ea, Undrained Cooked white rice

1. In large pot or possibly cast-iron Dutch oven, heat margarine and saute/fry peppers, celery and onion.
2. Add in soup and cook over low heat, stirring occasionally, 20 to 30 min.
3. Add in crawfish tails and cook 30 to 40 min more.
4. Add in tomatoes and their liquid and stir to blend completely.
5. Serve over rice in individual serving bowls.
6. Makes about 4 servings.
7. This is a Southern specialty from Green Bay Packers quarterback Brett Favre

margarine, green bell peppers, celery, onion, cream of mushroom soup, crawfish tails, tomatoes

Taken from cookeatshare.com/recipes/brett-favre-s-crawfish-etoufee-92162 (may not work)