Corn and Crawfish Soup
-
- 1 stick margarine (1/4 lb)
- 2 tablespoons flour
- 1 onion, chopped
- 1 pound crawfish
- 1 quart milk
- 2 cans creamed corn
- One 15-ounce can corn
- 1 can cream of potato soup
- 1/2 teaspoon Accent
- 1/2 teaspoon Worcestershire Sauce
- Louisiana Hot Sauce
- Seasoned salt to taste
- 1/4 cup grated Provolone cheese
- 1/4 cup shallots, chopped
Blend together margarine and flour over low heat. Add onions; saute until wilted. Add remaining ingredients and cook on medium heat 40 minutes.
Serves 7 or 8
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Cajun Country -- New Iberia, Louisiana