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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crawfish and Corn Soup Recipe

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This recipe for Crawfish and Corn Soup is from Brignac Family Gatherings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
˝ stick of butter
1 medium onion
Mushrooms (optional)
1 block of cream cheese
1 can of cream of potato soup (can substitute 1 can cream of mushroom soup and 2 cooked potatoes, cubed)
1 cup of low-fat milk
1 can of corn
1 – 2 lbs. of crawfish tails
˝ cup of green onions
Parsley
1 can of Rotel tomatoes (optional)
Directions:
Directions:
Sauté onions and mushrooms in butter until onions are translucent. Add the cream cheese and cream of potato soup and heat until mixture is hot and creamy. Add the milk and bring to a slow boil. Add the corn, crawfish, green onions, parsley, and Rotel tomatoes. Cook for about 10 minutes. Serve hot.
Personal Notes:
Personal Notes:
This is an easy soup to make. For a more flavorful and spicy soup, use the leftovers from your crawfish boil including the crawfish tails, potatoes, and corn.

 

 

 

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