This crawfish and corn soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
Ingredients
- 0.5 cups butter
- 2 tablespoons all-purpose flour
- 1 medium onion , chopped
- 0.25 cups chopped green onion
- 4 cups milk
- 2 cans cream-style corn , 15 ounce
- 1 can whole kernel corn , 15 ounce
- 1 can condensed cream of potato soup , 10.75 ounce
- 0.25 teaspoons Creole seasoning
- 0.5 teaspoons Worcestershire sauce
- 1 dash pepper sauce
- salt to taste
- 1 pound crawfish , peeled
Instructions
-
1
Melt butter in a large pot over low heat and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
-
2
Add onions and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend and cook over medium heat for 20 minutes. Add crawfish and cook for 20 more minutes.
Nutrition Facts
Per serving
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