C'est Bon Corn & Crawfish Soup

In a large bowl, toss the crawfish with 2 teaspoons of the Cajun seasoning and 1 teaspoon of the garlic powder, then set aside.

Place a large soup pot or Dutch oven over medium heat and add the stick of butter for melting. Add the chopped onions and sauté until tender, about five minutes. Add the green onions and garlic and cook, stirring often so garlic does not burn, about 3 minutes. Sprinkle the flour over the vegetables, stirring constantly, until all flour is incorporated. Continue to cook and stir for 2 - 5 minutes, so that the flour loses its raw taste, but not letting the flour brown.

Add the stock to the pot gradually, stirring to thoroughly combine. Add half of the heavy cream, stirring gently to combine. Bring to a high simmer, but do not boil. Cook for about 10 minutes to meld flavors. Add Monterrey Jack cheese and Parmesan cheese and stir until cheese is melted. Reduce heat to low and stir in the cream corn, cooking for 5 - 10 more minutes until soup thickens back up.

Add the remaining Cajun seasoning and garlic powder along with the cayenne pepper, and the chopped thyme, mixing well.

Finally, add the seasoned crawfish to the pot mixing gently and keeping the heat on low. Gradually add in more of the heavy cream until a nice consistency is achieved. You may add as little or as much of the remaining two cups as you wish. When everything is well blended, taste for seasoning. At this time salt and black pepper may be added as well as additional cayenne as desired, to taste.

Cook just until crawfish are opaque - do not overcook or bring to a hard boil as cream will break and crawfish will become rubbery. Remove from heat and serve in large soup bowls with a garnish of chopped parsley.