• 1 lb peeled crawfish or shrimp
  • 1/4 cup dry wine or sherry
  • 1/8 lb margarine
  • Salt, cayenne and hot pepper to taste
  • 2 med onions, chopped
  • Minced green onions for garnish
  • 2 pods garlic, minced
  • 1/2 bell pepper, chopped
  • 1 stalk celery finely chopped
  • 1 can cream of shrimp soup
  • 1/2 cup water


In a heavy black iron pot, melt the margarine and saute vegetables until well wilted.
Add the crawfish or shrimp tails and cook about 10 minutes.
Add the soup, wine and water, stir and simmer for about 1/2 hour.
Add the seasonings to taste and cook another ten minutes.
Serve over your favorite pasta or cooked rice.
Garnish with chopped green onions.

Also have prepared with fish filets and it was very good.