In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking.
Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick.
Serve in a plate over white rice. Etouffee also freezes well.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Kurt Guidry and Kelli Guidry Jordan