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louisiana seafood soup

(2 ratings)
Recipe by
Janis McRae
Central, LA

Down here in Louisiana, seafood is abundant and we love to cook it in any way! This is a good alternative to gumbo! This is about 200 calories a bowl.

(2 ratings)
yield serving(s)

Ingredients For louisiana seafood soup

  • 1/3 bunch
    shallots, chopped
  • 2 stick
    butter or margarine
  • 6 Tbsp
  • 4 can
    creamed corn
  • 2 can
    whole kernal corn
  • 2 can
    cream of potato soup
  • 1/2 c
    sharp cheddar cheese, grated
  • cajun seasoning to taste
  • 2
    onions, chopped
  • 2 lb
    crawfish tails
  • 1 lb
  • 1 lb
    peeled, deveined shrimp
  • 1 pt
    heavy cream
  • 1 qt
  • 1 tsp
    worcestershire sauce
  • louisiana hot sauce to taste

How To Make louisiana seafood soup

  • 1
    Melt butter over low heat, stir in flour. Add onions and saute until wilted. Add remaining ingredients, except seafood and cook over medium heat for about 30 minutes. Add seafood and cook on medium for another 15 - 20 minutes. Soup will be thick, (it is a chowder!)but can be thinned with additional milk, if desired.

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