Rating: 5 stars
41 Ratings
  • 5 star values: 33
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.

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  • Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Nutrition Facts

298 calories; protein 13.2g; carbohydrates 36.2g; fat 12.9g; cholesterol 82mg; sodium 749.9mg. Full Nutrition
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