This crawfish and corn soup is a staple in several New Orleans restaurants If you dont like it spicy do not use the Creole seasoning just add more salt and pepper Serve with salad and garlic bread Its easy and delicious
Prep Time
1 hr
Dificult
Medium
Servings
10
Ingredients
Instructions
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 crawfish and cook for 20 more minutes.