1 lb. peeled crawfish tails
2 lg. onions, chopped
5 ribs celery
5 toes garlic
1 bell pepper, chopped
1 can cream of mushroom soup
1 c. white wine
2 tsp. tomato paste
Salt & pepper to taste (red & black)
3 c. boiling water
3 tbsp. flour
1 bunch green onions, chopped
1 stick butter

Lightly brown flour in butter. Saute onions, celery, garlic and bell pepper. Add tomato paste and cook for about 5 minutes. Add water. Cook for 30 minutes. Add soup and wine, do not dilute soup. At this point add the crawfish and green onions. Cook for another 30 minutes. Serve over rice. This may be used for hors d'oeuvres by putting in petite pie shells.