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Louisiana Crawfish Soup Recipe

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This recipe for Louisiana Crawfish Soup is from The Ferry and Henderson Families Best Recipes Cookbook, 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:  
2 med. white onions minced
1 chopped bell pepper
2 ribs celery chopped fine
2 cans yellow creamed corn (may use white if you prefer)
2 cans cream of potato soup
1 can Rotel tomatoes
Half n Half (to make the consistency you desire)
2 lbs. cleaned Louisiana crawfish tails
1 T minced garlic
1/2 c. green onions
1/2-1 stick butter
Directions:
Directions:
Saute' onions, celery and bell pepper in butter.
When caramelized, add all other ingredients stirring and bring to a slightly rolling boil. Turn down heat and simmer for twenty minutes on low. Cooking on a higher heat can overcook your crawfish tails. Serve with french bread.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This simple soup will have you believing you are dining at a five star restaurant! Perfect for company! Remember it is always recommended that if you have leftovers, only reheat what you need one serving at a time rather than reheating all of it over and over.

 

 

 

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