Crawfish Etoufee

This is my favorite version of this dish.

To make it, you will need the following ingredients:

2 lbs. peeled crawfish tails (frozen ones do just fine)
2 lg. onions
5 ribs celery
5 toes garlic
1 bell pepper
1 can cream of mushroom soup
1 c. white wine (I prefer to use Pinot Grigio by either Cavitts or Little Black Dress)
2 tbsp. tomato paste
Black pepper
Salt
Tony Chachere seasoning (this has a lot of salt in it - just a caution)
3 c. boiling water
3 tbsp. flour
8 ounces cream cheese
1 bunch green onions
1 stick unsalted butter

This is how I make it:
Total cooking and prep time is about 1:45.

Finely chop the onions, celery, garlic, bell pepper, and green onions.
Set the green onions aside for later.
Heat skillet (I use a covered electric skillet at 300-325).
Lightly brown flour in butter.
Add onions, celery, garlic and bell pepper - salt and pepper.
Saute until onions are translucent.
Add tomato paste and cook for about 5 minutes.
Add water. Cook for 30 minutes.
Add soup (do not dilute), wine, crawfish and green onions.
Add Tony's powder and black pepper to taste.
Cook for another 30 minutes.
Add the cream cheese and reduce heat to a simmer.
Stir and allow the cream cheese to fully incorporate.

This can be served over rice, baked in petit pie shells, or as the filling to crawfish pie.
It is also very good served over slices of buttered toasted french bread, or, as I learned last night, olive oil and black pepper Triscuits.