French Munion Soup

Check the obituaries in New Orleans until you find a deceased French hooker. Dig her up and squeeze the contents of the abdominal cavity into a slow cooker. Discard the corpse and take the Munion Stew home. Cook on low heat adding a half pound of crawfish after 6 hours. Cover and cook an additional 6 hours. Immediately refrigerate overnight and serve it to your guests cold with a side of zatarans rice pilaf and a glass of white wine.

French Munion Soup is the perfect mardi grab snack.

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