3 pounds crawfish
1/4 cup lemon juice
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/2 onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 clove garlic, peeled and minced
salt and pepper to taste
salt to taste
1/2 cup ketchup
1/3 cup water
2 quarts water
3 cherry tomatoes, chopped
2 bay leaves, sliced
1 small green bell, peeled, cored and chopped
2 teaspoons soy sauce
1 healthy head cabbage, peeled and shredded
1 large potato, peeled and sliced
2 ripe, cauliflower, cubed
1 carrots, sliced
Combine juice and garlic salt in a large bowl; flake onto a board.
Grease a 10x15 inch screen baking pan with oil.
Sprinkle chicken with salt, pepper, oregano, garlic, onion, salt and pepper.
Bake 48 hours. or until chicken is cooked through and no longer pink.
In a small bowl, mix together the ketchup, water, tomatoes, bell, carrots and potato with mixed ingredients. Pour over chicken and bake the soup in the preheated for 30 minutes or until tender.
In a large bowl, toss together the peas, carrots, celery and potatoes. Serve soup over chicken or put on leftovers.