EASY CRAWFISH OR SHRIMP ETOUFFEE

EASY CRAWFISH OR SHRIMP ETOUFFEE 2 pounds of peeled and deveined, Louisiana shrimp or crawfish tails 1 stick of butter 1 large onion, chopped 1 large bell pepper, chopped 1 cup of celery, chopped 2 cloves of garlic, minced 2 cans of diced tomatoes, rotel 2 cans of cream of celery soup 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon Louisiana crawfish boil [powder], or to your taste salt to your taste Sautee onions, bell pepper, celery, and garlic in butter for 5 minutes. Add shrimp or crawfish tails, onion and garlic powder, and the Louisiana crawfish boil and salt to your taste and cook on medium heat for another 5 minutes. Add the diced tomatoes and cream of celery soup. Cook on low for about 20 minutes, stirring occasionally. Serve over rice. Enjoy