Hi! I have a frugal & super easy recipe to share. I live in Louisiana, so I like a little kick in my food. However, this recipe is easily varied to make less spicy. 
Also, seafood is very plentiful and affordable here, but not everywhere else. If you don’t have access to crawfish, make sure to wait till the shrimp is on sale. Finally, I have six kids, so I cook for an army. Most families are guaranteed left-overs from this recipe….which is good since it tastes even better the next day!
Etouffe (pronounced ay-too-fay)
1 stick butter
1 lb. crawfish, cooked & peeled (can substitute shrimp)
1 reg. can Golden Cream of Mushroom Soup
1 sm. can tomato paste
3 reg. cans tomato sauce
1 tomato, diced
1 med. onion, diced
2 bell pepper (any color) diced
3 stalks celery, diced
2 t. Tony Cachere’s (can substitute any Cajun seasoning…but Tony’s is the best)
1 tiny little dash of cayenne
Dash of salt
Drop stick of butter in frying pan and melt. Add onion, bell pepper & celery. Saute until onions are transparent. Pour all that into a pot with tomato sauce, tomato paste, Golden Cream of Mushroom soup, tomato & seasoning. Bring to a slight boil then redcue heat & cook for about 30 minutes then add crawfish. Cook for another 15 minutues until crawfish is heated through. Serve over cooked rice.
If it’s too tangy, add a bit of sugar.
Hope y’all like it!