Crawfish Etouffee

Ingredients:
- 1 stick butter
- 2 medium onions, chopped
- 2 bunches shallots, chopped
- 2 medium bell peppers, chopped
- 2 lb. crawfish, peeled and deveined
- 2 cans cream of mushroom soup
- 1 can Ro-Tel tomatoes and chilies, diced

Directions:
- Saute onions, shallots and bell peppers in butter until soft. Add Ro-Tel tomatoes and chilies and simmer 10 minutes.
- Add crawfish and simmer 10 minutes.
- Add soup and simmer 30 minutes. Serve over rice.
- Serves 4 to 5.
- May substitute shrimp or chicken.