Crawfish Potatoes

4 or 5 really large baking potatoes
2 cans cream of mushroom soup
3 cups shredded cheddar cheese
1 lb crawfish w/fat
Olive oil

Slice potatoes 1/8 to 1/4 inch slices, in large casserole bowl. Toss them with a lot of olive oil. Season with salt, pepper, red pepper, garlic salt. Heat soup in small pot. To this soup add chopped crawfish and onions and green onions. Add cheese to potato mixture and toss when mixed well. Pour soup mixture over this. Cover with foil and cook for about 1 to 1-1/2 hours at 350F. Check in about 1 hour. Uncover and let it brown for the rest of the time.

Serves 6.

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Cajun Country -- New Iberia, Louisiana