How To make Brett Favre's Crawfish Etoufee

1/2 Cup (1 stick) margarine
2 green bell peppers -- chopped
2 Ribs (2-3 ribs) celery

chopped
1 Large onion :

chopped
3 Cans (3-4 Cans) Cream Of Mushroom Soup

10 3/4 Oz Each
1 Pound crawfish tails
2 Cans Diced Tomatoes With Green Chiles :

10 Oz Ea,
Undrained cooked white rice
In large pot or cast-iron Dutch oven, melt margarine and saute peppers, celery and onion.
Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
Add crawfish tails and cook 30 to 40 minutes more.
Add tomatoes and their liquid and stir to blend completely. Serve over rice in individual serving bowls. Makes about 4 servings.
This is a Southern specialty from Green Bay Packers quarterback Brett Favre and his wife, Deanna. Published in the Milwaukee Journal Sentinel 10/15/97.