In a magnalite pot or a black pot, saute onions and garlic in butter over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups. 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 seasonings to taste preference. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Water can be added if Etouffee is too thick.
Serve in a plate over white rice. If there should be any leftovers it can be frozen and enjoyed a second time. Enjoy. Feeds 6 to 10 people.