Crawfish Etouffee

1 lb. Crawfish
1 can cream of onion soup
1 can water
1/3 tsp. kitchen bouquet
4 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup chopped green onion
1 medium onion chopped fine
1/4 cup bell pepper
1/4 cup chopped celery
1/2 stick butter


Melt butter in heavy pot. Add chopped onion, bell pepper, celery. Saute on low fire until melted. Add onion soup, water, kitchen bouquet and seasonings to taste. Continue cooking on low fire for 30 to 40 minutes. Add chopped green onion, parsley and Crawfish. Bring to boil and simmer on low for 10 minutes. Eat over rice.