Acadian Crawfish Etouffee

2 pounds crawfish
1 stick margarine (1/4 lb)
1 cup onions, finely chopped
1/2 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
1 tablespoon garlic, finely chopped
1 can cream of shrimp soup
1 can cream of golden mushroom soup
1 teaspoon Tabasco Sauce
2 tablespoons tomato ketchup
1/2 cup green onions and parsley
Seasoning, to taste
1/2 cup water

In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margarine. Stir until wilted. Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings.

Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana