Stir-fried Crawfish with Rice

Description
Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 6

Ingredients

 * 2 tbsp vegetable oil
 * ¼ tsp ground black pepper
 * 2 cups diagonally sliced celery
 * 2 cups (8 oz) crawfish tails
 * 1 large onion, sliced and separated into rings
 * 1 large green pepper, cut in thin strips
 * Chinese vegetables
 * 1 can (10¾ oz) condensed cream of mushroom soup
 * 3 cups hot cooked rice
 * 1 can (3 oz) rice noodles or chow mein noodles
 * ½ cup chicken broth
 * 3 tbsp soy sauce

Directions

 * 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.