Crawfish and Corn Soup Tasty Recipes

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Crawfish and Corn Soup

"This soup is a staple in numerous New Orleans eating places. If you do not find it irresistible spicy do no longer use the Creole seasoning, simply add extra salt and pepper. Serve with salad and garlic bread. It's easy and scrumptious!"

Ingredients :

1/2 cup butter
2 tablespoons all-motive flour
1 medium onion, chopped
1/four cup chopped inexperienced onion
4 cups milk
2 (15 ounce) cans cream-fashion corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
1/four teaspoon Creole seasoning
half of teaspoon Worcestershire sauce
1 dash pepper sauce (along with Frank's Red Hot®)
salt to taste
1 pound crawfish, peeled

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H

Melt butter in a massive pot over low warmness, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
Add onions, and prepare dinner till wilted. Pour in milk, creamed corn, complete kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to mixture, and cook over medium warmness for 20 minutes. Add the crawfish, and cook for 20 more mins.

Notes :

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