Crawfish Etouffee III

1 onion, chopped

1 (10.75 ounce) can condensed tomato soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10 ounce) can diced tomatoes with green chile peppers

1 ½ pounds crawfish, peeled

In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.

Place the crawfish into the pan and simmer for 25 minutes.