Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Unsalted butter; plus 1 tbsp |
| 2½ teaspoon | All purpose flour |
| 1 \N | Green pepper; chopped |
| 1 bunch | Green onions; chopped |
| 3 larges | Stalks celery; chopped |
| 1 \N | Onion; chopped |
| 1 can | Cream of mushroom soup |
| 2 pounds | Crawfish tails |
Blend flour and ½ c. butter until smooth. IN separate skillet, saute vegetables in 1 tbsp butter. Fold vegetable mixture into flour and butter mixture. Add mushroom soup and mix well. Fold in crawfish tails, being careful not to break crawfish. Serve with triscuits or melba toast. SOURCE: The Clarion Ledger
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Dec 22, 1997