Recipe - Brett Favres Crawfish Etoufee

One half cup (1 stick) margarine
2 Green bell peppers; chopped
2 Ribs (23 ribs) celery;
chopped
1 lg Onion; chopped
3 cn (34 Cans) Cream Of Mushroom
Soup, 10 Three fourths Oz Each
1 pound Crawfish tails
2 cn Diced Tomatoes With Green
Chiles, 10 Oz Ea, Undrained
Cooked white rice

In large pot or castiron Dutch oven, melt margarine and saute peppers,
celery and onion.

Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.

Add crawfish tails and cook 30 to 40 minutes more.

Add tomatoes and their liquid and stir to blend completely. Serve over rice
in individual serving bowls. Makes about 4 servings.

This is a Southern specialty from Green Bay Packers quarterback Brett Favre
and his wife, Deanna. Published in the Milwaukee Journal Sentinel 10/15/97.

Recipe by: The NFL Family Cookbook

Posted to MCRecipe Digest V1 #861 by Mark Scheffler
mds@simba.moneng.mei.com on Oct 23, 1997