Crawfish Etouffee 16

3 large onions, finely chopped
1 stalk celery, finely chopped
1/2 lb butter
2 cans cream of celery soup
4 pounds crawfish tails
3/4 to 1 cup white wine
1/2 bunch of parsley, chopped
Tony Chachere seasoning, to taste
Black pepper, to taste

Saute onion and celery in butter until soft and transparent. Add undiluted soup. Cook on low fire for about 40 minutes. Add crawfish, wine and seasoning. Cook until done, about 35 to 40 more minutes. Add chopped parsley.

Cook about 10 more minutes. If too thick, add small amount of wine and cook for a few more minutes. Serve over rice.

Serves 8.

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Cajun Country -- New Iberia, Louisiana