Recipe: Crawfish Etouffee - From a Louisianian to Me to You

My friend Jules makes amazing Cajun food. She should - her family comes from that neck of the woods. My guy loves Jules' etouffee and she kindly came to our house one day with a batch - and a recipe - in exchange for some of our great homemade ice cream.

Crawfish Etouffee

• 1.5 sticks of unsalted butter
• 1/2 green bell pepper, diced
• 1 small onion, diced
• 2 celery stalks, diced
• 2 packets of crawfish (approx 2 lb)
• 1.5 cans cream of celery soup
• Seafood stock (as needed)
• Salt and pepper (to taste)
• Creole seasoning (to taste)
• Dried parsley (to taste)

Melt butter. Saute onion, bell pepper and celery. Add crawfish and cook five minutes. Add soup and remaining ingredients. Simmer, covered, for 20 minutes.