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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: