1/2 c. butter
1 lg. onion, ground
3 jalapeno peppers, ground
1 sm. green pepper, ground
2 lb. raw crawfish, ground
3 (10 oz.) cans cream of mushroom soup, undiluted
Salt, pepper & garlic powder
Red pepper & chopped parsley

Melt butter over low heat in a 10 inch skillet. Add onions and peppers. Saute vegetables until tender, about 5 minutes. Add ground crawfish. Cook 7 minutes over low heat, stirring frequently. Stir in mushroom soup. Add seasoning as desired. Remove from heat. Garnish with parsley. Serve warm with buttery round crackers. Yield 36 servings. Ground crabmeat or shrimp may be substituted for crawfish.