To Gail in LA 2-4-10 newsletter

This recipe for crawfish and corn soup is very easy and I think very good.

Crawfish and Corn Soup

1 stick butter or margarine
1 large bell pepper chopped
1 large onion chopped
1 lb crawfish tails
2 cans (10 and 3/4 oz each) cream of potato soup
2 cans (15 oz each) cream style soup
2 and 1/4 cups milk
seasoning to taste
3 tablespoons chopped green onions
3 tablespoons chopped fresh parsley

Saute bell pepper and onion in butter until onions are soft. Add crawfish and cook about 15 minutes. Add potato soup, corn, and milk. Simmer about 10-15 minutes. Season to taste.

Just before serving, add green onions and parsley.
Serves 8.
(Note: The green onions and parsley can be omitted without affecting the taste.
Jackiets from Louisiana