1 lb. crawfish tails or shrimp
1 stick butter or unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
1 medium green pepper, chopped
1 can Cream Of Mushroom soup
1 small jar of medium Pace Picanté Sauce

Melt butter in pan. Sauté vegetables until they are tender. Add mushroom soup and picanté sauce and mix. Then add tails or shrimp and cook over low heat until the seafood is cooked through.

Serve over rice.

Submitted by: Debra DeGroot