Servings: 4
Cuisine: Cajun
3 tablespoons butter
1 large onion, diced
1 1/2 cups celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 12-ounce can evaporated milk
1 1/2 cups cooked salmon (2 small cans or 1 large can)
1. Sauté celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done.
2. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot.
Cuisine: Cajun
3 tablespoons butter
1 large onion, diced
1 1/2 cups celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 12-ounce can evaporated milk
1 1/2 cups cooked salmon (2 small cans or 1 large can)
1. Sauté celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done.
2. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot.
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