Ingredients:
1 lb. fresh, peeled crawfish tails (Do not wash or throw out the crawfish fat.)
1 stick butter
2 medium-sized onions, finely chopped
1 bell pepper, finely chopped
1 garlic clove, finely chopped
1 can Cream of Mushroom soup (Cream of Onion can be substituted.)
1 cup water
Seasoning Blend (red pepper, black pepper, salt)
2 cups rice, cooked
Directions:
Melt butter in pot. Add onions, bell pepper, and garlic. Sauté until tender. Add Cream of Mushroom soup and one cup of water to the mixture and crawfish fat, if separate from the crawfish tails. Allow this to cook down for 15 minutes or until sauce thickens. Then add crawfish tails, cook another 10-15 minutes. Season with salt and red pepper or the Seasoning Blend. Serve over rice.
