Crawfish Jumble

½ green bell pepper
½ yellow or orange bell pepper
1 medium onion
2 or 3 fresh mushrooms, sliced
4 tablespoons butter
¼ tsp. coarse-ground garlic powder (or a clove of garlic, minced
1 can (10½ oz.) of condensed Cream of Shrimp soup
1 lb. (two 8-oz. packages) frozen cooked crawfish tail meat
Creole seasoning to taste.

Melt the butter in a heavy, 2-quart or better covered pot or kettle. Chop the onion and bell peppers coarsly (about 1-inch pieces) and saute carefully along with the mushroom slices just until the onions turn clear. Don't let the butter turn brown. Add the garlic. Then add the crawfish meat and stir. If you can't even find frozen crawfish meat where you live, you can substitute cooked, peeled, frozen shrimp instead. Crawfish tails are about half the size of your little finger, so don't go getting the big expensive shrimp -- the little shrimp salad variety is fine. You could even get away with using that imitation lobster-like substance, cut into appropriately-sized chunks. Allow this mixture to get hot, then stir in just half the can of Cream of Shrimp soup, adding more as needed to maintain a nice, thick consistancy. Serve over rice.