Lindas Crawfish Etoufee

• 1- 1/2 stick Margarine
• 2 whole Onions, Chopped
• 1 whole Bell Pepper, Diced
• 3 stalks Celery, Chopped
• 1 can (10 Oz.) Mild Rotel
• 1/2 whole Lemon, Juiced
• 2 dashes Worcestershire Sauce
• 2 cans (10 3/4 Oz. Can) Campbell's Cream Of Mushroom Soup
• 2 cloves Garlic, Diced
• 2 pounds Crawfish Tails (from Louisiana Or Texas Only)

1. Melt 1 1/2 sticks margarine and saute onions, bell pepper and celery for about 30 minutes.
2. (The brand of margarine makes a difference since some brands are watery when melted.
3. I use Land O Lakes).
4. Add 1 can of mild Rotel after veggies begin wilting, and cook for about 20 to 30 minutes more.
5. Stir occasionally.
6. Add the juice from 1/2 lemon, 2 dashes Worcestershire sauce, two cans of mushroom soup (wash out cans with only a little water), and diced garlic.
7. Stir while cooking for about 5 minutes.
8. Add 2 pounds of crawfish and cook for about 20 minutes.
9. Stir occasionally to avoid sticking.
10. Serve over rice with French bread or crackers.
11. I hope you enjoy this recipe as much as our family does!
12. Note: I have altered this recipe numerous times, and you probably will, also.
13. I listed brand names that I use because I found that some other brands affected the flavor!
14. Also, I accidentally purchased imported crawfish one time and they did not taste as good as our Louisiana crawfish.

margarine, onions, bell pepper, stalks celery, lemon, worcestershire sauce, campbells cream of mushroom soup, garlic, crawfish tails

Taken from tastykitchen.com/recipes/main-courses/lindae28099s-crawfish-etoufee/ (may not work)