1 lb. peeled crawfish tails
1/2 block butter
1/3 c. chopped celery
1/2 c. chopped onion
1/3 c. chopped bell pepper
2 cloves garlic
1 c. cold water
1 tsp. cornstarch
Salt, red pepper
1/2 can cream mushroom soup
1 tbsp. ketchup

Season crawfish tails and set aside. Saute celery, onions, bell pepper, garlic, 1 cup water, and tails. Bring to a boil and cook on low for 30 minutes, stirring occasionally; add ketchup. Dissolve cornstarch into 1/2 cup water and add to mixture cream of mushroom soup, then cook another 10 minutes.