Recipe - Crawfish Ettouffe

1 Stick butter
1 Onion
1 Bell pepper
2 cn Cream mushroom soup
1 cn Cream of celery soup
1 cn Tomatoe soup
1 pound Crawfish tails
1 teaspoon Crab Boil; (more to taste)

1. This is a quickie recipe for Crawfish Ettouffe that is wonderful. We
usually eat it once a week during crawfish season!

Saute onion and bellpepper in butter. All all other ingredients and simmer
for 20 minutes. Serve over hot rice. Great with French bread or garlic
bread.

Posted to recipeludigest Volume 01 Number 424 by Cooca2 Cooca2@aol.com
on Dec 31, 1997