Corn and Crawfish make a nice combination and this
creamy soup brings them together very well. This recipe is a
"next-day" dish after a big crawfish boil and is really
very easy to put together.
Besides the crawfish I boiled corn, onions and
garlic... most of the ingredients I needed. Using these and a few
others here's how it's done.
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup - or 1/2 pint of heavy whipping cream
2 cups peeled crawfish
1/2 lg. onion chopped
1 stick celery chopped
2 cloves garlic chopped
Handful of fresh parsley
1 or 2 ears of corn (shave the corn off of the cob) or 1 regular can
1/3 Stick real butter
Handful of green onions chopped long
Fresh Ground Black Pepper
probably noticed that I didn't use any seasoning except black
pepper. That's because all of the stuff from the crawfish boil is
seasoned already. If you don't use the crawfish boil ingredients
you'll have to season the soup yourself.
Here's a suggestion for unseasoned ingredients.
1 tsp. Old Bay or Tony's
2 - 4 drops of liquid crab boil
Salt to taste
Putting it together:
the onions and celery in butter until wilted. Add corn and simmer a
few minutes. Add crawfish and simmer until warm. Add soups and 1 cup
of water. Bring up to heat stirring. Add remaining ingredients and
bring up to a slow boil then reduce the heat to a simmer.