Prep 10 minutes
Cook for 45 minutes
½ cup butter
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
4 mushrooms, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound crawfish tails
1. In a saucepan, melt butter. Add celery, bell pepper, mushrooms, and onion; sauté until vegetables are tenders, about 10 minutes.
2. Stir in mushroom soup and canned tomatoes. Reduce heat, cover, and simmer for about 30 minutes.
3. Add the crawfish; cook for another five minutes. Serve over white rice.