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"They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls."

Ingredients: crawfish, cream of mushroom soup...

"I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread."

Ingredients: cream of mushroom soup, fresh parsley...

Ingredients: beef consomme, tomatoes and green chilies...

"You won't believe how easy and delicious this dish is!!!!
This recipe was passed down to me from my hubby grandmother.
I changed the regular cheese for the spicy jalapeno kind for that kick!
You can season to taste before putting it in baking pan, or just skip the baking and throw the Parmesan cheese in the pot and serve if you in..."

Ingredients: fettuccine, Velveeta Mexican cheese...

"A favorite casserole that is popular in Louisiana. I saw it many times when I was living Louisiana and got this recipe from a friend there. It's easy to make, too!"

Ingredients: cream of mushroom soup, Campbell's cream of shrimp soup...

"An easy to make dish that's always a crowd pleaser. Shrimp can be substituted for the crawfish tails."

Ingredients: Rotel Tomatoes, cream of chicken soup...

"As I stated in my introduction, I like all kinds of seafood. Shrimp being on the "expensive" side, I decided to use crawfish tails. I call them the "poor man's" shrimp. Add a salad and roll for a meal. This recipe is included in Sylvia Woods' cookbook, Sylvia's Family Soul Food Cookbook."

Ingredients: fresh ground black pepper, ground cayenne pepper...

"This is not spicy. I usually use the mild Rotel tomatoes. BUT when I double this I use one mild and one hot Rotel."

Ingredients: Rotel Tomatoes, crawfish...