Topher's Crawfish Ettouffe

3 bags of crawfish tails
2 medium onions
2 large celery stalks
1 bell pepper
1 bunch of garlic
1t cayenne pepper
1t chili powder
1T onion powder
1T garlic powder
1t salt, or to taste
1t black pepper
1 can original Rotel
1 can cream of celery
3 cans cream of mushroom
1 handful of crushed parsley
1t curry
2C wild rice blend
4 containers of stock (I use organic veggie or chicken stock if I do not have home made fume or other stock)
1 stick butter

Dice veggies up and mix them with all the spices but the curry. I use a food processor as it greatly reduces prep time. Melt the butter in a large cooking pot, preferably cast-iron, but it can be any pot that is large enough. Add veggies and Rotel (drain Rotel and keep liquid)to the pot. Stir small amounts of liquid (Rotel liquid, stock and/or water) as needed to keep veggies from sticking or burning. Medium heat… enough to slightly simmer if you stop stirring. After 2-2.5 hours, add the cream of celery and cream of mushroom. After it is heated to a simmer, add crawfish (not drained) and add curry powder. Cook the rice alongside with stock or water. Serve with Louisiana Hot Sauce.