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Hoppe’s Crawfish & Andouille Soup with sweet corn Recipe

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This recipe for Hoppe’s Crawfish & Andouille Soup with sweet corn, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kerry Hoppe
Added: Tuesday, August 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
4 cans, cream of mushroom soup (Campbells)
4 cans of homogenized milk for above (empty soup can)
2 can’s of sweet cream corn
2 can of sweet kernel corn (drain liquid from can)
2 packs (16oz.) of Louisiana crawfish tails (drain liquid from package)
2 lb. of Savoie,s andouille sausage (diced)
1 bunch diced green onions
1 large yellow onion diced
2 bell peppers diced
4 stalk’s celery diced
1 stick of butter\margarine
1tsp garlic powder or minced garlic
1 tsp cajun seasoning (Paul Prudhomme’s or Tony Chachere’s)
2tsp Crystal hot sauce or 1tsp Tabasco hot sauce.

Directions:
Directions:
In a large pot over a low fire mix the can’s of soup, milk, corn, cajun seasoning and hot sauce. While this is heating up cut up the vegetables and in a separate pan sauté the green onions, yellow onion, celery, garlic and bell pepper in butter until soft, add sauted vegetables to soup mixture. Brown off diced andouille sausage in pan then add to soup mixture along with crawfish tails. Cook over low fire for 20-30 minutes.

Bon Apetite mi cherie!

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
One Hour
Personal Notes:
Personal Notes:
Note :

You can substitute the cheaper 12oz. Packs of imported chinese crawfish tails for the Louisiana crawfish tails if you prefer, but I think the Louisana crawfish tails have a better flavor and we support our local fisherman at the same time.

I only use Savoie’s andouille sausage, it does make a difference in flavor.

 

 

 

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