1/4 cup unsalted butter |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
2 cans cream of celery soup |
1/2 cup water |
1 lb crawfish tails |
Tabasco sauce, to taste |
Cayenne pepper, to taste |
Hot cooked rice |
In a large skillet, melt butter over medium heat and sauté celery, onion, and green pepper for 4 minutes, stirring often.
Combine soup and water; add mixture to vegetables and heat until smooth. Add crawfish tails, Tabasco sauce, and cayenne pepper. Heat only until tails are warm.
Serve over hot rice. Makes 4 or 5 servings
