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Ingredients

• ½ cup margarine
• 2 green bell peppers, chopped
• 2 ribs celery, chopped
• 1 large onion, chopped
• 3 cans cream of mushroom soup, 10¾ oz each
• 1 lb crawfish tails
• 2 cans diced tomatoes with green chilis, 10 oz ea
• undrained cooked white rice
  

Preparation & Cooking Instructions

1. In large pot or cast-iron Dutch oven, melt margarine and sauté peppers, celery and onion.
2. Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
3. Add crawfish tails and cook 30 to 40 minutes more.
4. Add tomatoes and their liquid and stir to blend completely.
5. Serve over rice in individual serving bowls.

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