Stir-Fry Crawfish

• 2 Tbsp. cooking oil
• 2 c. celery
• 1 large onion, sliced into rings
• 1 large bell pepper, cut in thin strips
• 1 can cream of mushroom soup
• 1/2 c. chicken broth
• 3 Tbsp. soy sauce
• 1/4 tsp. black pepper
• 2 c. crawfish tails
• 1 (16 oz.) can mixed Chinese vegetables
• 3 c. hot, cooked rice
• 1 (3 oz.) can rice or chow mein noodles

1. Heat oil in large skillet.
2. Add celery, onion and green pepper. Cook until tender.
3. Blend soup and broth and add to skillet.
4. Stir in soy sauce, pepper, crawfish and Chinese vegetables (be sure they're rinsed and drained).
5. Cook until heated throroughly and then serve on bed of rice.
6. Top with noodles.
7. Serves 6.

cooking oil, celery, onion, bell pepper, cream of mushroom soup, chicken broth, soy sauce, black pepper, crawfish tails, mixed chinese vegetables, rice, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646300 (may not work)