Ingredients

• 0.5 cups butter
• 2 tablespoons all-purpose flour
• 1 medium onion , chopped
• 0.25 cups chopped green onion
• 4 cups milk
• 2 , 15 ounce
• 1 , 15 ounce
• 1 , 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. 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. 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 per serving