Ingredients

1 lb. crawfish
2 cans cream of potato soup
1 can whole kernel corn, undrained
1/2 stick oleo
Bell pepper, onion, green onions (to taste)
Mushrooms, sliced

Cooking Instructions

Saute seasonings in butter. Add potato soup and corn. Mix well. Texture should not be too thick. Add milk if too thick. Add crawfish. Cook for 30 minutes. Eat with spoon. Serve with green salad and hot rolls.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)