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Seafood Etouffee

Seafood Etouffee

1 cup canola oil

1 cup celery

½ cup bell pepper

2 T. parsley, chopped

2 T. green onion tops

2 cups onions

Salt and pepper

1 cup water

2-4 pounds crayfish, or shrimp

1 can cream of shrimp soup

1 6oz can spicy V-8 vegetable juice

In oil, cook onions, bell pepper, and celery til soft.  Add 1 cup of water.  Add seafood, peeled and deveined., and then add soup and V-8. Cook about 15 minutes.  Better if made the day before.  When reheating, bring to heat very slowly as seafood will cook too much and get tough.  Serve over rice.