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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is delicious and so easy! I use Louisiana crawfish, not the Chinese frozen. I think there is a definite taste difference. Ingredients:
1/2 cup butter (the real thing) |
1 large onion, chopped |
2 stalks celery, chopped |
1 (10 1/4 ounce) can cream of mushroom soup |
2 (6 ounce) cans v-8 spicy vegetable juice |
1 lb crawfish |
1 teaspoon cayenne pepper |
2 garlic cloves, chopped fine |
Directions:
1. Sauté seasoning in butter. Add crawfish and cook about 3 minutes.
2. Add soup and V-8, stirring until well blended. Add cayenne.
3. Cook on low fire 15 minute.
4. Serve over rice.
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