4 lb. crawfish tails
2 1/2 c. onion
1 1/4 c. bell pepper
1 1/4 c. celery
7 pods garlic
2 1/2 sticks butter
3 1/2 cans cream of mushroom soup
Parsley and onion tops
2 tbsp. Tony Seasonings
1 tbsp. red pepper (optional), I do not use

Saute onions, bell pepper, celery and garlic in butter until cooked (about 1 hour). Add soup, parsley, onion tops, Tony Seasoning and crawfish tails. Cover and cook (simmer) until done 45 minutes to 1 hour. Serve over rice.