Stir Fry Crawfish With Rice

2 tablespoons vegetable oil
2 cups celery, diagonally sliced
1 large onion, sliced and separated into rings
1 green pepper, cut In thin strips
One 10-3/4 ounce can condensed cream of mushroom soup
1/2 cup chicken broth
1/4 teaspoon ground black pepper
2 cups (8 ounces) crawfish tails
One 16-ounce can fancy mixed Chinese vegetables
3 cups hot, cooked rice
One 3-ounce can rice noodles or chow mein noodles
3 tablespoons soy sauce

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

Serves 6.

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Cajun Country -- New Iberia, Louisiana