PLACE THE CRAWFISH IN A COLLANDER AND SQUEEZE ALL THE LIQUID OUT.
COOK DOWN THE ONIONS AND BELLPEPPER IN THE BUTTER UNTIL THE ONIONS ARE CLEAR.
ADD THE CRAWFISH HALF AND HALF POTATO SOUP AND CORN AND ROTEL.
HEAT AND SEASON TO TASTE.
CAN BE SERVED OVER RICE NOODLES OR EATEN PLAIN AS A SOUP.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 270 (88%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 82.9mg||26 %|
|Sodium 35.1mg||1 %|
|Potassium 270.1mg||7 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 7.2g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 308
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