Heather's Crawfish Etouffee Recipe

Combine the rice and water in a saucepan and bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes until rice is tender and water has been absorbed.

While the rice is cooking melt the margarine in a large skillet over medium heat. Add the onions and bell pepper and cook and stir until tender 10 to 15 minutes. Stir in the garlic and cook for a minute.

Mix in the cream of mushroom soup and water. Season to taste with salt pepper and cayenne. Stir in the crawfish tails. Cover reduce heat to low and simmer for 15 to 20 minutes stirring occasionally. Water can be added to thin as needed. Serve over rice.