Seafood Soup 1

1 large onion, diced
1 medium bell pepper, diced
1/2 cup mushrooms, diced
2 cloves garlic, minced
2 tablespoons flour
One 11 ounce can corn
1 pint heavy whipping cream
2 cups milk
1/2 tablespoons Tony Chachere's Special Herb Blend
2 tablespoons picante sauce
1 pound shrimp, peeled and deveined
1/2 pound crabmeat
1/2 pound crawfish tail meat
3 tablespoons green onions, chopped

In a large pot melt butter. Saute onions and bell pepper until golden brown. Add mushrooms and garlic and cook another 30 seconds. Stir in flour and combine well. Add corn and combine. Add heavy cream, milk, seasoning, picante sauce and stir well. Bring to a boil. Reduce heat. Simmer until liquid begins to thicken. Add shrimp, crabmeat, crawfish and green onions. Cook another 8-10 minutes or until soup is creamy. Serve with hot French bread.

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Cajun Country -- New Iberia, Louisiana