1/2 lb. Louisiana Crayfish (or crawfish), thawed (available at HEB -- peeled, partially cooked in sauce, and frozen) * 1/4 medium onion, finely chopped 1/4 medium bell pepper, finely chopped 1/3 can of Ro*tel’s diced tomatoes & green chilies (drained) 1 can Campbell’s Tomato Bisque soup – available at some Kroger’s 1 can Campbell’s Cream of Shrimp soup – available at some Kroger’s Half & Half milk/cream, enough to fill each soup can once Macadamia nut oil, for sautéing (or butter/margarine)

Select a pot or pan that can hold all the liquid ingredients (non-stick surface works well). Place enough oil into bottom of pot/pan to sauté the onions and bell peppers. Heat oil and add onions and peppers. Cook over medium heat, stirring to prevent browning/burning; however, cook until soft. Add the Ro*tel diced tomatoes & green chilies to the pan and continue cooking for several more minutes. Then add the two cans of soup concentrate, and the two soup cans full of Half & Half. Stir well to dissolve soup concentrate and mix in the vegetables. Heat to the simmer point over medium heat, stirring frequently (careful not to scorch the dairy products). When the mixture reaches the simmer point, add the crayfish and its sauce from the previously frozen package. Return the soup to a simmer and cook for 10 minutes or so, stirring frequently. Don’t overcook; because the crayfish will get tough. Turn off the heat and let the soup cool to the proper serving temperature in the pot/pan (it will thicken slightly). Serve, eat, and enjoy!

* The Crayfish are frozen in a 16 oz. “flat” package. If left in the refrigerator over night, they will soften to the point that the package can be cut in half without spilling the contents. The unused half of the flat-pack can be slipped into a Ziploc bag for storage; and the other half emptied into the soup stock when called for in the recipe (above).

Note: If the full 16 oz. of Crayfish is used; the Half & Half quantity decreased; and the resulting mixture thickened with corn starch; then it can be served over rice as an entrée. (i.e., Crayfish Étouffée)