Crawfish Etoufee

1 block butter

8 ounce bag frozen seasoning

1 can Golden Cream of Mushroom soup

1 can Cream of Shrimp soup

1 can Rotel Tomatos (diced)

1/2 pound peeled Crawfish

1 tablespoon sugar

dash of Tony Chacheres Seasoning

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Saute 1 block of butter with frozen seasoning - when limp add 1 can Rotel tomatos. Keep stirring until limp. Add crawfish tails, stir, until pink, then add Cream of Mushroom and Cream of Shrimp soups. Add water and 1 tablespoon of sugar and a dash of Tony Chachere seasoning. Stir Well. Let simmer for approx. 20 minutes.

(recipe from Scott, LA)