Ingredients
6cupschicken broth
4cupsbroccoli,fresh, chopped
¼cuponion,chopped
¼cupmargarine
1tbspgarlic,minced
1lbcrawfish
1tsphot pepper sauce
creole seasoning,to taste
10¾ozcream of chicken soup,(1 can) condensed
10¾ozcream of celery soup,(1 can) condensed
2cupsmilk
4tbspcornstarch
½cupwater
8ozcheddar cheese,shredded
Preparation
In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside.
In a large skillet, saute the onions in the margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish, hot pepper sauce and Creole seasoning. Saute for another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth.
Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. Be sure not to boil.
Serve warm and enjoy.
