Ashley's Crawfish Etoufee

• 1 medium onion
• 1 medium bell pepper
• 3 onion tops (scallions)
• 1 tbsp (15 ml) butter
• 1 can Rotel tomatoes and peppers
• 2 cans Campbell's Cream of Mushroom Soup
• 1 can Campbell's Cream of Shrimp Soup (or cream of celery)
• 1 lb (.5 kg). to 2 lbs (.9 kg). crawfish tails
• 2 cups (475 ml) white rice
• Cajun Seasonings

1. Cook rice to package directions.
2. Brown/saute onion, bellpepper, and onion tops in butter over medium to high heat.
3. Add Rotel, cream of mushroom soup, and cream of shrimp soup; mix thoroughly.
4. After heated thoroughly, lower heat down to Low setting, and stir often as it will stick.
5. Season to taste.
6. Cook for 40 minutes on low.
7. Add crawfish, cook for additional 15 minutes.
8. Serve over rice!

onion, bell pepper, onion, butter, tomatoes, campbells cream, campbells cream, white rice, cajun

Taken from online-cookbook.com/goto/cook/rpage/001BFE (may not work)