Crawfish And Corn Soup Recipes

CRAWFISH AND CORN SOUP

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

CRAWFISH AND CORN SOUP

Steps:

• 1. Melt butter in a large pot over low heat.
• 2. Gradually stir in flour.
• 3. Cook, stirring constantly to make a light roux, about 5 minutes.
• 4. Add onion, cook until wilted.
• 5. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
• 6. Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
• 7. Add crawfish, cook for 20 more minutes.
• 8. **If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.

CRAWFISH (SHRIMP) AND CORN SOUP

Steps:

• In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender.
• Soften cream cheese in microwave, and add to onions and mushrooms.
• Lower heat to medium-low and add soups and corn, stir well.
• Add crawfish or shrimp and half-and-half.
• Season to taste with Tabasco sauce and Tony's Creole seasoning.
• Cook for about 20 to 25 minutes.