Crawfish Spaghetti 1

2 pounds Louisiana crawfish
1 pound No. 4 thin spaghetti
1 can cream of mushroom soup
1 pack Lipton onion soup
1 onion, finely chopped
1 bell pepper, finely chopped
1/8 teaspoon garlic
1 teaspoon salt
1 teaspoon pepper
1/2 cup butter
One 16-ounce tube jalapeno pepper Cheese Whiz

Saute onion and bell pepper in butter. When lightly brown add salt and pepper, then crawfish. Cook until crawfish are tender. While crawfish is cooking, boil water, add soup mix and garlic. When the water boils, add the spaghetti. When spaghetti and crawfish are cooked, drain water out of spaghetti, then mix the two together. Add Cheese Whiz and soup. Mix well and serve. Serve with salad or garlic bread.

Serves 13.

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Cajun Country -- New Iberia, Louisiana