A great party dip to serve with crackers or chips.
Sauté the onion and bell pepper in butter until translucent.
Add the Rotel to the pan and cook down for a few minutes to reduce the liquid and mix the flavors.
Add the chopped crawfish and cook for five minutes. Add the cream of mushroom and celery. Cook on low for forty minutes; stirring occasionally to keep from sticking. Season to taste.
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