Crawfish Etouffe

• 12 cup butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (10 ounce) can cream of mushroom soup
• 20 ounces water
• 14 cup green onion, chopped
• 3 lbs crawfish tails

1. Saute onions and bell pepper in butter.
2. Add soup and water after the vegetables have become translucent.
3. Cook for about 30 minutes on low fire.
4. Add crawfish and cook another 30 minutes.
5. Season (personally I use Tony's or Slap Ya Mama, garlic powder, salt, pepper, celery salt, and onion powder).
6. Add green onions about 15 minutes before completely cooked.
7. Serve over rice and enjoy!

butter, onion, bell pepper, cream of mushroom soup, water, green onion, crawfish tails

Taken from www.food.com/recipe/crawfish-etouffe-88942 (may not work)