Crawfish Etouffee

This is an easy way to make etouffee without having to mess with a roux.

Ingredients
1 onion, chopped
1 bell pepper, chopped
1 cup chopped celery
4 tbsp. butter
1 can Rotel
2 cans cream of shrimp soup
1 lb frozen crawfish tails, thawed
Salt, pepper and Chachere's Seasoning
2-3 cups cooked rice

Directions
Saute onion, pepper and celery in butter until tender. Season with salt, pepper and Chachere's seasoning to taste. Add canned ingredients and crawfish tails and bring to a simmer. Add more Chachere's if not spicy enough for your taste. Serve over rice and enjoy!