1 stalk celery
2 stems green onion
1 medium onion
1/2 bell pepper
1/4 c. butter
4 cans cream of mushroom soup
2 cans diced Ro-Tel tomatoes
3 lb. crawfish tails

Sauté celery, green onion, onion and bell pepper in butter. Put cream of mushroom soup and Ro-Tel in another pan. Simmer; add crawfish tails. Cook for 15 minutes, then add sautéed vegetables. Heat for another 5 minutes then serve over rice or bread.