Recipe - Crawfish Dip

One half cup Unsalted butter; plus 1 tbsp
2 One half teaspoon All purpose flour
1 Green pepper; chopped
1 bn Green onions; chopped
3 lg Stalks celery; chopped
1 Onion; chopped
1 cn Cream of mushroom soup
2 pound Crawfish tails

Blend flour and One half 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 EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Dec 22, 1997