Simple Crawfish Etouffee
4 servings

1 lb crawfish tails
1 can cream of mushroom soup
1 can cream of celery soup
1 lg. onion (chopped)
1 bunch green onion (chopped)
2 or 3 garlic cloves (minced to taste)
2 or 3 Tbsp parsley (chopped to taste)
butter, oil, or no-stick spray (enough to sauté vegetables)
Cajun seasoning (to taste)

Directions:

Sauté onions, green onions, and garlic in butter, oil, or no-stick spray in a pot until onions are browned and wilted. Stir in cream of celery and cream of mushroom. Increase heat and bring to a boil, stirring to avoid burning. Reduce heat to medium and stir in crawfish and Cajun seasoning. Cook for about 10 minutes and reduce heat to medium. Sprinkle parsley on top. Serve over hot rice.