-Waldine Van Geffen VGHC42A 1 pound Peeled crawfish tails
3/4 Stick margarine
2 md Onions — chopped
20 milliliter Garlic — chopped
1/2 Bell pepper — chopped
1 Stalk celery — chop fine
1 can Cream of shrimp soup
1/2 cup Water
1/4 cup Dry white wine or dry sherry
x Salt x Cayenne x Hot sauce x Green onions; minced for -garnish Iin a heavy black iron pot, melt the margarine and saute the veggies until well-wilted. Add the tails and cook for about 10 minutes. Add the soup, water and wine, stir and simmer for about 1/2 hour. Add the seasonings to taste and cook another 10 minutes. Serve over steamed rice or your favorite pasta and garnish with chopped green onions. (wrv)