Crawfish and Shrimp Etouffee

1/2 cup butter or margarine

1 large onion, chopped

1 large bell pepper, diced

1 lb crawfish, peeled

1 lb shrimp

1 can Rotel tomatoes with jalapeno

1 can golden mushroom soup

Melt butter or margarine in pan. Add onions, and bell pepper and save. Stir in Rotel tomatoes. Add golden mushroom soup. Stir. Next, put in crawfish and shrimp. Season to taste. Let simmer on medium fire for 15 minutes. Serve over rice.

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Cajun Country -- New Iberia, Louisiana