| Makes: | 12 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 45 minutes |
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Popular menu items crawfish and soup come together. This dish can be used as a side dish or main course.
This recipe appeared in the Daily Advertiser Cookbook and I modifiied it only slightly. |
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| Ingredients |
| 1 large onion chopped |
1 large bell pepper chopped |
| 1 stick margarine or butter |
1 pound crawfish tails |
| 4 cans cream of potato soup |
2 cans yellow cream style corn |
| 3 cans (soup size) of skim milk |
1 can Rotel tomatoes original or spicy |
| Adjust seasonings to taste (remember soup has lots of salt and Rotel has really a nice spice to it) Black pepper maybe all you will need |
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| Directions |
In a medium saucepan, melt butter and saute' the onions and bell pepper until tender.
Add crawfish tails and cook about 10 minutes over medium heat.
Add the rest of the ingredients and cook for 20 minutes uncovered over low heat. Do not forget to stir. Taste and adjust seasonings accordingly.
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