Crawfish dip

Yield: 1 Servings

Measure Ingredient
½ cup Unsalted butter; plus 1 tbsp
2½ teaspoon All purpose flour
1 Green pepper; chopped
1 bunch Green onions; chopped
3 larges Stalks celery; chopped
1 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

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