Easy Crawfish Etouffe
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 2:51pm

Ingredients




1 stick butter
1 can cream of mushroom soup
2 pounds crawfish tails, cleaned
Red pepper, optional

Preparation

1 In heavy skillet, heat butter until sizzling hot; mix in soup; stir until well blended. Add crawfish; cook over medium heat 25-30 minutes, stirring occasionally. Serve over cooked, hot rice.