Crawfish Corn Soup
Tarah
This is from Judy Jeffery. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.
ingredients
- 2 cups margarine
- 1/2 cup flour
- 1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
- 1 quart milk
- 3 (15 1/4 ounce) cans whole corn
- 3 (15 1/3 ounce) cans creamed corn
- 2 (10 1/2 ounce) cans cream of potato soup
- 16 ounces cheddar cheese, shredded
- 2 lbs Louisiana crawfish
- season with creole seasoning (Tony Chachere’s Seasoning)
- season with salt
- 1 (10 ounce) can Rotel Tomatoes
directions
- 1
Sauté vegetables in butter until tender.
- 2
Add flour and stir until blended.
- 3
Add milk, corn, potato soup, crawfish and seasonings.
- 4
Cook 40 minutes.
- 5
Add cheese and serve hot.
Source: Tarah
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews