1 stick unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 cup chopped yellow bell peppers
1 tablespoon minced garlic
1 teaspoon Lawry's seasoned salt
1/2 teaspoon cayenne pepper
1 1/2 cups chicken stock or water
30 oz. cream of chicken soup
1 pound crawfish tails
4 cups cooked long grain white rice
In a large pot, melt the butter over medium-high heat. Add the onions, celery, bell peppers, garlic, Lawry's salt, and pepper and cook, stirring, until the vegetables are soft, about 10-12 minutes.
Add the cream of chicken soup and the stock. Reduce the heat and simmer, add the crawfish and simmer another 5 minutes.
Remove from the heat, adjust the seasoning, to taste. Serve over rice.