Ed's Crawfish Etouffee

Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 cup green onion, chopped
• 1 (10 ounce) can cream of mushroom soup
• 10 ounces tomato sauce
• 10 ounces water
• 3 cloves garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons dried parsley
• salt, to taste
• 1-2 lb crawfish tail meat
• cayenne pepper, to taste (optional)

Directions

1. 1

   Melt 1/2 cup of butter in large stock pot.

2. 2

   Once melted, add garlic, onion, and green pepper.

3. 3

   Saute veggies over medium heat until they are limp and almost translucent.

4. 4

   Turn to low heat add can of cream of mushroom soup and tomato sauce.

5. 5

   At most add 10 oz.

6. 6

   of water, adding less water will lead to a thicker sauce.

7. 7

   Once veggies and sauce are well-blended, add lemon juice, salt, parsley, worcestershire sauce, and cayenne pepper if desired.

8. 8

   Continue to cook, stirring occasionally for 30 minutes.

9. 9

   Add crawfish tail meat cook another fifteen minutes stirring occasionally.

10. 10

    Finally, add green onions and cook for a final 15 minutes.

11. 11

    Serve over rice, goes well with corn bread as a side.