louisiana seafood soup

Name: Louisiana Seafood Soup
Ingredients: 1/3 bunch(es) shallots, chopped; 2 stick(s) butter or margarine; 6 tablespoon(s) flour; 4 can(s) creamed corn; 2 can(s) whole kernal corn; 2 can(s) cream of potato soup; 1/2 cup(s) sharp cheddar cheese, grated; - cajun seasoning to taste; 2 - onions, chopped; 2 pound(s) crawfish tails; 1 pound(s) crabmeat; 1 pound(s) peeled, deveined shrimp; 1 pint(s) heavy cream; 1 quart(s) milk; 1 teaspoon(s) worcestershire sauce; - louisiana hot sauce to taste

★★★★★ 2

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review

a recipe by

Janis McRae

@JanisinLA

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.

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★★★★★ 2

serves Approximately 16 bowls

Ingredients For louisiana seafood soup

1/3 bunch

shallots, chopped
2 stick

butter or margarine
6 Tbsp

flour
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

crabmeat
1 lb

peeled, deveined shrimp
1 pt

heavy cream
1 qt

milk
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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louisiana seafood soup

Ingredients For louisiana seafood soup

How To Make louisiana seafood soup

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