Crawfish Etouffee

1 tablespoon butter

3/4 cup sweet onion, diced

2 cloves garlic, chopped

1/2 cup green bell pepper, diced

1/4 cup celery, diced

1 (10.5 ounce) can condensed cream of mushroom soup

1/2 cup condensed cream of celery soup

1 cup water

1 teaspoon paprika

1/2 teaspoon ground mustard seed

1/2 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper, or to taste

salt to taste

1/2 pound crawfish, peeled

3 tablespoons green onions, sliced

2 tablespoons fresh parsley, chopped

3 cups cooked rice

What You Need