In a 2 quart sauce pan, melt butter, add onions, bell pepper and garlic using a medium heat (350o) setting. Cook until tender. Add golden mushroom soup, cream of shrimp soup and mushrooms. Stir to mix then cook about 5 minutes. Add crawfish tails, Tony’s seasoning and cayenne pepper. Cook on low heat (250o) for about 20 minutes, stirring occasionally. Add green onions and parsley flakes. Simmer about 5 minutes. Serve over rice. Garnish suggestions: fresh parsley, green onions, lemon slices, or boiled crawfish. Makes 3-4 servings.

Justin Ingram has won 1st Place with this recipe in the Crawfish Division at the local level and regional level at 4-H Seafood Cookery Contests in 2010. Geaux Justin!