CRAWFISH ETOUFEE'

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1  lbs. peeled crawfish tails

1  yellow onions (chopped)

1   10 oz. cans cream of mushroom soup

1   stick butter

1/2 cup green onions (chopped)

2   tbsp. parsley (chopped)

2  ribs celery .

 Sauté yellow onion & celery in butter, add crawfish fat & mushroom soup.      Simmer 

5 to 7 minutes on low heat.

Add crawfish & all seasonings.

If needed add water.
To thicken if needed mix corn starch with a little water, cook for 10 minutes more