CORN SOUP & CRAWFISH or SEAFOOD
INGREDIENTS
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CRAWFISH AND CORN SOUP
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Ingredients: 1/2 cup butter
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2 heaping tablespoons all-purpose flour
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1 medium yellow onion, chopped
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1/4 cup chopped green onion
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1 green bell pepper, chopped
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1 stalk of celery, diced
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2 tablespoons garlic, minced
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3 cups whole milk
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1 cup heavy cream
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2 (15 ounce) cans cream-style corn
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1 (15 ounce) can whole kernel corn
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1 (10.75 ounce) can condensed cream of potato soup
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1/4 teaspoon Creole / Cajun seasoning
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1/2 teaspoon Worcestershire sauce
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1 dash hot-sauce
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Salt and black pepper to taste
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1 pound crawfish, peeled
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parsley & green onion for garnish
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Directions: Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly
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to make a blonde roux, about 5 minutes. Add yellow & green onions, green bell pepper, celery and garlic,
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cook until wilted. Pour in milk, heavy cream, creamed corn, whole kernel corn, and cream of potato soup.
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Season with Creole seasoning, Worcestershire sauce, hot-sauce, salt & pepper.
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Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for
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an additional 20 minutes. Bon Appetit, Y'all
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Sub Shrimp for a Shrimp and Corn Soup
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Sub Lump Crab Meat for a Crab and Corn Soup
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Use all three, 1/3 lb each, for a Crustacean and Corn Soup
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