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Description Edit

Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6

Ingredients Edit

Directions Edit

  1. Heat oil in large skillet. Add celery, onion and green pepper. Cook until tender crisp.
  2. Blend soup and chicken broth. Add to skillet.
  3. Stir in soy sauce, pepper, crawfish and Chinese vegetables (which have been rinsed and drained). Cook only until heated through.
  4. Serve over beds of fluffy rice and top with noodles.

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