Crawfish Etouffee 8

1 cup chopped onions

1 Cup chopped celery

1/2 cup chopped sweet pepper

2 cloves garlic chopped

1/4 lb salt free, low fat margarine

1 tbs catsup, for color

1 can cream of celery soup

1 lb crawfish (rinse well to get fat off)

Parsley & onion tops

Saute seasonings in margarine. Add catsup and soup. Cook covered 10 minutes. Add crawfish and cook about 15 minutes. Turn fire off, add parsley & onion tops and cover pot. Serve over salt free rice.

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Cajun Country -- New Iberia, Louisiana