Pronounced "ay-too-fay"

1 stick butter
1 lg. onion, chopped
1 bellpepper, chopped
2 16 oz. cans cream of mushroom soup (low fat is fine)
1 16 oz. can cream of celery soup (low fat is OK)
2 pounds peeled crawfish tails (or peeled shrimp)*
1 small bunch of green onion tops
1 teaspoon black pepper
a few dashes red pepper
1/2 teaspoon garlic powder

Saute onions and bellpepper in butter until onions are clear. Add soups, black pepper, red pepper, and garlic powder. Stir well and cover. Simmer for 15 minutes, stirring occasionally. Add crawfish tails (or shrimp) and simmer 10-15 minutes longer. Serve over brown rice and sprinkle top with green onions. As we say here in Cajun country, "So good it'll make you want to slap yo' mama!!" laugh.gif

*If making etouffee with shrimp, add 1 teaspoon paprika to get that pretty etouffee color.