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Crawfish Etoufee

1/2 c (1 stick) margarine
2 Green bell peppers; chopped
2 Ribs (2-3 ribs) celery; chopped
1 lg Onion; chopped
3 cn (3-4 Cans) Cream Of Mushroom Soup, 10 3/4 Oz Each
1 lb Crawfish tails
2 cn Diced Tomatoes With Green Chiles, 10 Oz Ea, Undrained
Cooked white rice


In large pot or cast-iron 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.

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