In a heavy black iron pot, melt the margarine and saute vegetables until well wilted. Add the crawfish tails and cook about 10 minutes. Add the soup, wine and water, stir and simmer for about 1/2 hour. Add the seasonings to taste and cook another ten minutes. Serve over cooked rice or your favorite pasta and garnish with chopped green onions.
Cajun Country -- New Iberia, Louisiana