We
want to give a special thanks to
Taste of the South
magazine. We are extremely pleased to be featured
in the February-March 2008 issue. Please click
picture below to view the full article.
Crawfish
Puree' Dip
16 oz. Crawfish Puree'
1/2 stick of margarine
2 med. onions chopped fine
1 bell pepper chopped fine
4 stalks of celery chopped fine
1/2 can of Cream of celery soup
Saute' vegetables in
margarine for about 15 min. Add soup, blend in well, add
Crawfish Puree', blend in well. Cook for about 5 min.
Serve in mini pie
shells, or make bite size pies, or with party crackers.