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.

Return To:

Cajun Country -- New Iberia, Louisiana