Directions1. Sauté onions and a little bell pepper in a smidgen of olive oil. Do not brown.
2. Add rotel, tomato sauce, and 1 can water, bring to a boil.
3. Add crawfish and bring to a simmer. After crawfish is cooked, add golden cream of mushroom (may also thicken with whipping cream). Cover and cook on low for 1 hour.
4. Salt, pepper and add garlic to taste. Cover and cook on low for 30 minutes.
5. Serve on bed of rice.
Yield: 4-6 servings.