Crawfish Etoufee

1 OR 2 POUNDS OF CRAWFISH
1 OR 2 STICKS OF BUTTER (I USE ONE STICK BUTTER PER POUND OF CRAWFISH)
USE THE REST OF THESE MEASUREMENTS REGARDLESS IF YOU USE 1 OR 2 POUNDS
½ CUP GREEN ONIONS
1 CAN CREAM OF MUSHROOM SOUP
1 CUP CHOPPED CELERY
1 TBSP. CREOLE SEASONING
1 BELL PEPPER, CHOPPED
1 TBSP OF FLOUR
2 CUPS WATER
1 TSP. MINCE GARLIC
1 MEDIUM ONION, CHOPPED
1 TSP. CAYENNE PEPPER
½ TSP. SALT
½ TSP. EACH OF BLACK PEPPER AND PAPRIKA

MELT BUTTER IN A SKILLET, ADD ONIONS, BELL PEPPER, GARLIC, GREEN ONIONS, CELERY AND SAUTE UNTIL TENDER. ADD THE FLOUR TO THICKEN. ADD CREAM OF MUSHROOM SOUP AND WATER. POUR SOME OF THE WATER INTO THE CRAWFISH BAG AND SHAKE TO TRY AND GET AS MUCH CRAWFISH FAT OUT AS POSSIBLE. STIR AND SIMMER UNTIL HEATED AGAIN. ADD THE CAYENNE PEPPER, CREOLE SEASONING, PAPRIKA, SALT AND BLACK PEPPER. STIR UNTIL MIXED. ADD CRAWFISH TAILS AND SIMMER FOR ABOUT 30 TO 40 MINUTES. STIR OCCASIONALLY MAKING SURE NOT TO SCORCH. IF YOUR GRAVY IS TOO THICK JUST ADD A LITTLE MORE WATER AND SEASON TO YOUR TASTE.

SERVE OVER RICE.