Pour in milk, creamed corn, whole kernel corn, and cream of potato soup.

1 (15 ounce) can whole kernel corn. Crawfish tails, corn, creamed corn, onions, celery stalks, scallions, spring or green onions, parsley leaves, butter, flour, worcestershire sauce, tomatoes, butter, brandy 1 pound louisiana crawfish tails (or substitute 1 pound lump crabmeat and 3 pounds peeled shrimp) 1 teaspoon cayenne.

2 hr makes 6 servings, 388 calories per serving ingredients:

2 pounds louisiana crawfish tails rinsed and drained. Water, corn, crawfish, onions, celery, potatoes [potatoes, water, sodium acid pyrophosphate (to help maintain color)], bouillabaise base [baked seafood (white fish including juices, lobster meat including juices, clam meat including juices), salt, tomato puree, potato flour, onion powder, yeast extract, olive oil, dried. Add the minced pepper and onion and sauté until tender and fragrant.

Season to taste and serve.

Add crawfish, cook for 20 more minutes. Add onions, and cook until. Although louisiana crawfish season is usually around the beginning of march until sometime in june, i always keep louisiana crawfish tails in my freezer for when the craving strikes, as it is simply.

Rate this crawfish corn soup recipe with 2 cups margarine, 1/2 cup flour, 1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots), 1 quart milk, 3 (15 1/4 oz) cans whole corn, 3 (15 1/3 oz) cans creamed corn, 2 (10 1/2 oz) cans cream of potato soup, 16 oz cheddar cheese, shredded, 2 lbs louisiana crawfish, season with creole seasoning (tony chachere's.

Stir to combine and cook over medium heat for 20 minutes. While boiling down the potatoes, i put on a good movie, and peel the leftover crawfish (i sneak quite a bit since cold crawfish are really good also). Cook for 30 minutes over medium to low heat, stirring to prevent scorching.

Add potatoes if using and add seasoning and pepper to taste.

Add crawfish tails and sauté for an additional 10 to 15 minutes over medium heat. Frozen whole kernel corn, himalayan pink salt, frozen diced hash brown potatoes and 3 more. Cook, stirring frequently, for 2 minutes.