Ingredients1 h servings 298
- Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
- 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.
Per Serving: 298 calories; 12.9 36.2 13.2 82 750 Full nutrition
ReviewsRead all reviews 36
Okay....I've been choosing and cooking some really great recipes from allrecipes.com for a couple of years now, but have never reviewed one. However, this recipe is one of the most fantastic ye...
I am always looking for crawfish recipes, and this one is great!!! I usually add some red peper flakes for heat but otherwise made according to directions.
We are from New Orleans and usually have corn and crab, but my mother is allergic to crabs and the crawfish worked out well. We used cream of mushroom instead of potato, and corn that has been r...
I am from South Louisiana and have just recently ate this dish for the very first time at a restaurant. I absolutely loved it and wanted to learn how to make it. I just made it and all I did dif...
Love it!!!! Made a couple of changes, such as adding crab boil and more seasoning, but it was great!!!! Thanks for helping me try something new!
My mother-in-law and husband loved it. I made one addition though. We had potatoes left over from the crawfish boil so I cut those and added them to the pot. This was perfect for the leftover cr...
We loved this soup! I used the crawfish from our boil that I had frozen and it was perfect! It added another layer of flavor. I used regular corn without added sugar and semi pureed it instea...
Great recipe! I am born and raised in south Louisiana and I have never eaten corn and crawfish soup but I am trying to instill our heritage in my kids and trying to cook more authentic Cajun foo...