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1 lb. crawfish tails, cooked
1 can cream of mushroom soup (do not dilute)
1 onion, chopped
1 bell pepper, chopped
1 or 2 stalks celery, chopped
1 tbsp oil

Saute vegetables in oil, then add mushroom soup and cook for 45 minutes on simmer. Add crawfish and simmer another 30 minutes. Season to taste and sprinkle with fresh parsley.

Recipe from A Taste of Heaven Cookbook