meal- crawfish etoufee

Crawfish etoufee:
1 lb crawfish
1 can cream of celery soup
1 can cream of mushroom soup
1 can rotel
1 can tomato sauce
1/2 bag frozen mixed seasonings
little oil
season to taste with Cajun seasonings (Tony's)
sauté mixed seasonings in oil until onions are clear. Add soups and 1 can of water, add rotel. Cook until mixed thoroughly. Add crawfish and seasonings. If needed add tomato sauce until desired color. Sometimes you won't need the tomato sauce if there is enough fat from the crawfish. serve over hot rice and mexican corn for a side dish! We like to mix the corn with the etoufee - YUM.
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