Crawfish Étouffée

Ingredients: 

1stick of unsalted butter

6 cloves of garlic, minced 

1 cup of chopped onion 

1/2 cup of chopped celery

1 lb bag of crawfish tails

1 family size can of cream of mushroom soup

1 can of Rotel, any kind you like (I prefer hot)

1/2 teaspoon Tony Chachere's

1/2 teaspoon Black pepper

Chopped scallions, to garnish 

Direction: 

Melt butter. Add garlic, onion, and celery. Saute until tender. Add the crawfish tail and rest of ingredients. Cook and simmer for about 10 - 12 minutes. Serve with rice. Good with angel hair pasta too.