Crawfish or Shrimp Etoufee (http://www.recipeladies.com/communityrecipes.html) 2 pounds shrimp or crawfish tails 1 stick oleo 1 large onion, chopped 1 large green pepper, chopped 1 can cream of mushroom soup 1 can cream of celery soup 1 10-ounce cans RO-TEL diced tomatoes and green chilies 1 15-ounce can tomato sauce 1 sprig fresh parsley, chopped Premium long grain rice Melt oleo and sauté onions and peppers. Add cans of soup and ½ can water. Stir to blend together. Add cans of RO-TEL and tomato sauce. Cover and simmer for 1 hour. Add shrimp or crawfish tails and parsley. Simmer another 20 minutes. Serve over rice. Yield: 6 servings.
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