Busy Day Peach Crawfish etouffee

Samantha Sanders

1/2 cup butter

2 cups frozen Seasoning Blend

1 lb crawfish or shrimp tails, cooked and peeled

3 cans Cream of Celery

3 cans Cream of Onion

3 cans Rotel

1. Melt a stick of butter in a large stew pot on medium heat.

2. Add in and saute 2 cups of Frozen Seasoning Blend.

3. Add in 1 lb. of cooked and peeled crawfish or shrimp tails.

4. Add in 3 cans of Cream of Celery, 3 cans of Cream of Onion, and

3 cans of Rotel. Stir well.

5. Simmer on low heat for 10-20 minutes while stirring occasionally.

6. Season to taste and serve over cooked rice.