1 pound whole crawfish, quartered
1/2 pound steak, sliced, not to on edge
1 cup chopped celery
1 cup red bell pepper
1 cup peeled carrots, chopped
1 cup sliced pimento-stuffed green olives
1 cup frozen sliced celery
1 cup frozen chopped Roquefort potatoes
Place crawfish, steak and celery in a large bowl.
Bring a large pot of water to a boil. Add celery, red pepper, carrots and olives and cook until tender, about 6 to 8 minutes. Transfer to large bowl.
Allow soup to boil until thick; stir in potatoes. Soon loosen from heat and whisk in crawfish mixture. Return soup to pot, bring to boil and cook, dropping liquid by small spoonfuls, until internal temperature reaches 170°F-70°C (80°F-25°C). Stir in soup while pressing down.