Easy Crawfish Creole

Here is a quick and easy crawfish creole recipe.
Ingredients:

• 2 pounds crawfish tails
• 4 medium onions
• 1 medium Bell pepper
• 1 can rotel tomotoes
• 1 22 oz. can of tomato sauce
• 1 can cream of mushroom soup
• 2 sticks of margarine
• Red Pepper, salt, Black pepper.

Preparation:

1. Chop onion and bell pepper (just a course chop no need to grind them to mush)
2. Place onion, bell pepper, and butter in pot and heat on medium until unions are clear.
3. Add in Rotel tomatoes and stir.
4. Add in cream of mushroom and stir.
5. Add tomato sauce and stir. (Sauce should have consistency of a thick gravy you can add a little water if needed but try to keep the mixture as thick as possible without it burning to pot)
6. Season with red pepper, salt and black pepper to taste.
7. Reduce heat and simmer for about 1 hour. (Stir often and add water if needed but you want to keep the mixture the consistency of a thick gravy)
8. Wash the peeled crawfish tails thoroughly.
9. Add in Crawfish tails and turn up heat to medium until mixture is cooking but not boiling. (The crawfish will release water as they cook and the mixture will thin out)
10. Reduce heat again and let simmer for about 30 minutes. Keep tasting and add seasoning to taste as it cooks. ( the finished product will be like a thin gravy you can experiment with the consistency and use it as you like...the one thing about cajun cooking is nobody does things the same so feel free to experiment)

This is traditionally served over rice as is the case with everything here in louisiana. If you can't get crawfish tails then you may substitute shrimp or chicken. If you use chicken you will need to add more water as chicken does not release water as it cooks.Hope you enjoy It!