4 to 5 minced onions
1 stick butter
3 c. minced celery
1 can Cream of Chicken soup
2 cloves garlic
1 medium bell pepper, chopped
1 lb. frozen and peeled Crawfish tails
1 to 2 tsp Tabasco
Tony Chachere's Seasoning
4 c. steamed rice

Melt butter in iron skillet on low to medium heat. Sauté onions, celery, bell pepper and garlic. Add Tabasco and Tony's (to taste). Add crawfish and cook down 4 to 5 minutes. Add Cream of Chicken soup. Serve over rice.

Makes 4-6 servings.