1 1/2-2 tbsp. butter
1 1/2 tbsp. onion, chopped
1 1/2 tbsp. celery, chopped
1 1/2 tbsp. parsley, chopped
1 lb. peeled crawfish tails
1 can Campbell's cream of shrimp soup, undiluted
3 oz. Velveeta Hot Mexican Cheese

Melt butter; add seasonings. Saute until limp. Add crawfish and cook just a couple of minutes.

Add a can of cream of shrimp soup and stir into crawfish mixture. Cut cheese into small cubes and add to above. Let cook until cheese is melted. Serve over pasta or rice.