** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In large pot or cast-iron Dutch oven, melt margarine and saute peppers, celery and onion.
2. Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.
3. Add crayfish tails and cook 30 to 40 minutes more.
4. Add tomatoes and their liquid and stir to blend completely.
5. Serve over rice in individual serving bowls.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Mushroom, Bell Pepper, Tomato, Rice, Celery, Onion allergies.
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