A quick, delicious version of this Louisiana favorite; created by Phyllis in our Seafood Department.

Ingredients:

• 1/4 cup unsalted butter
• 2 cans cream of celery soup
• 1/2 cup chopped celery
• 1/2 cup water
• 1/2 cup chopped onion
• 1 lb crawfish tails
• 1/2 cup chopped green pepper
• Tabasco sauce and cayenne pepper, to taste
• Hot white rice

Directions:

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 pepper. Heat only until tails are warm. Serve over hot rice.

Makes 4–5 servings

Per 5 oz serving: 122 calories; 55% calories from fat; 7.4g total fat; 3.5g saturated fat; 69mg cholesterol; 485mg sodium; 5.3g total carbohydrates; 8g protein