Linda’s Crawfish Etoufee

Melt 1 1/2 sticks margarine and saute onions, bell pepper and celery for about 30 minutes. (The brand of margarine makes a difference since some brands are watery when melted. I use Land O’ Lakes). Add 1 can of mild Rotel after veggies begin wilting, and cook for about 20 to 30 minutes more. Stir occasionally.

Add the juice from 1/2 lemon, 2 dashes Worcestershire sauce, two cans of mushroom soup (wash out cans with only a little water), and diced garlic. Stir while cooking for about 5 minutes. Add 2 pounds of crawfish and cook for about 20 minutes. Stir occasionally to avoid sticking.

Serve over rice with French bread or crackers.

I hope you enjoy this recipe as much as our family does!

Note: I have altered this recipe numerous times, and you probably will, also. I listed brand names that I use because I found that some other brands affected the flavor! Also, I accidentally purchased imported crawfish one time and they did not taste as good as our Louisiana crawfish.