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Chowder, Crawfish Recipe

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This recipe for Chowder, Crawfish, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, February 12, 2009


2 Pounds of Crawfish Tails
1 Bunch of Green Onions, Chopped
2 Cans of Cream of Potato Soup
1 Can Cream of Mushroom Soup
2 Tablespoons of Cajun Spice or to Taste
2 Tablespoons of Cayenne Pepper or to Taste
4 Ounces Softened Cream Cheese
1 Pint Half & Half

Melt 1/4 cup butter in frying pan. Sauté onions until soft. Remove onions from pan and set aside

In same pan, melt 1/2 cup butter. Place crawfish in pan and heat, stirring frequently usually about 5-7 minutes.

Use medium to large boiling pot. Put soups, corn, cream cheese in pot over medium heat, stirring frequently to prevent burning. When soups become hot (not boiling) are well mixed, add pint of half and half, stir thoroughly. Add sauté onions.
Add cajun spice seasoning and cayenne pepper.
Be sure to season to your taste.
Add crawfish, stirring frequently.

Preparation Time:
Preparation Time:
30 minutes




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