2 lbs. peeled crawfish
2 cans cream of shrimp soup
2 cans cream of mushroom soup
1 1/2 sticks of margarine
1 medium onion, chopped
1/2 cup of water
1 celery stalk, chopped
1 medium bell pepper, chopped
1/2 bunch of green onions, chopped
Season to taste (salt, pepper, garlic powder, and cayenne)
Sauté onions, peppers, and celery in margarine (not butter!). Add soups, water, and seasonings. Simmer for 20 minutes. Then, add the peeled crawfish tails. Simmer for another 15 minutes. Serve over rice. Sprinkle top with green chives.
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