Preparation / Directions:
In a large heavy bottom dutch oven saute bacon until crisp. Remove bacon and set aside on paper towels to drain. Pour off all but 3 Tbls of bacon fat from the pot. Add chopped onion and saute until clear. Add Potatoes and enough water to just cover. Boil until tender. Add Cream of Chicken Soup and stir until dissloved. Bring to just a boil. If too thick, you can add a little more water or milk if you prefer. Add Crawfish Tail Meat and Stir till heated through. Serve with crusty french bread for dippping.
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