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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hoppe's Crawfish and Andouille Soup Recipe

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This recipe for Hoppe's Crawfish and Andouille Soup is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 cans cream of mushroom soup
4 cans of homogenized milk using empty soup can for measure
2 cans sweet cream corn
1 can sweet kernel corn, drained
2 packs (16 oz) Louisiana crawfish tails, drained (AVAILABLE AT SAM'S)
2 lb Savoie's andouille sausage, diced (ONLY USE SAVOIE'S)
1 bunch diced green onions
1 large yellow onion, diced
2 bell peppers, diced
3 stalks celery, diced
1 stick butter
1 teaspoon garlic powder or minced garlic
1 teaspoon cajun seasoning (Paul Prudhomme's or Tony Chachere's)
2 teaspoons Crystal hot sauce or 1 teaspoon Tabasco sauce

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

Bon Apetie mi cherie!




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