lauri's crawfish & shrimp chowder
Being from Louisiana you have a lot of variations of recipes with crawfish and shrimp. This one is from my sister Lauri Stahl. Another family favorite for Christmas Eve or New Years Day!
prep time
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method
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yield
Ingredients
- 1 - chopped white onion
- 1 can mushrooms
- - butter
- - garlic salt, to taste
- 2 - bags frozen crawfish tails or one shrimp and one crawfish
- - tony's chachere's, to taste
- - pepper, to taste
- 2 cans baked potato with chives soup
- 1 large can cream style corn
- 1 pint half and half
- 8 ounces pkg. cream cheese, sliced into chunks
- 1 - roll garlic cheese, sliced into chunks
How To Make lauri's crawfish & shrimp chowder
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Step 1You will need a large skillet. Saute' chopped onion ( I use a bag of regular frozen onions), and mushrooms in butter. Add garlic salt to taste.
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Step 2Add in thawed and rinsed tails & Shrimp. Season with Tony's and pepper.
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Step 3Add soup, cream style corn, half and half, cream cheese, and the roll of garlic cheese. Mix and stir all together until heated and blended well.
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Step 4Note: This is great for cold days. You can serve over rice with garlic bread. Or just put it in a bread bowl! It also freezes well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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