Family Tested & Approved
onions, yellow, medium
cream corn (15 oz. cans)
whole kernel corn (15 oz. can)
cream of potato soup
caps full of zatarain's liquid crab boil
Melt butter in a large pot over low heat.
Gradually stir in flour.
Cook, stirring constantly to make a light roux, about 5 minutes.
Add onion, cook until wilted.
Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
Add crawfish, cook for 20 more minutes.
**If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.
Last Updated: Sun, Jan 20, 2013