In article >,
dogsnus > wrote:

> I threw this together last night and I liked it well
> enough to try it again.
>
>
> Make a blonde roux with equal parts butter and flour.
> Dice 1 onion and sautee it in the roux until tender.
> Add 2 (15oz.) cans of creamed corn
> 1 can of cream of potato soup
> 1 pint of half/half
> 1 lb. of frozen crawfish tails
>
> Bring to a gentle boil and turn down the heat
> and simmer while you prepa
> 1/2 lb. of grated white cheese of choice
> 1/2 cup of chopped green onion
> chopped parsley
> Add the cheese,parsley and green onion
> and cook until cheese is melted.
> Turn off the heat and eat.
> Serve with some fresh french bread.
>
> You could, I suppose, half the recipe.
> I ended up with plenty of leftovers to take
> to work for lunch the next day or so.
> Enjoy!
>
> Terri

I do buy the pre-packaged frozen crawfish tails from time to time, but
have just been using them in salads, stir fry's and gumbo.

This sounds fabulous! :-) <click> saved to the hard drive......

Thanks!
K.

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