Crawfish Soup

by admin on March 12, 2010

2 packages (12 to 14 ounces each) frozen crawfish tails, thawed
2 cans (about 14 ounces each) cream style corn
2 cans (12 ounces each) evaporated milk
3 cans Campbell’s Cream of Potato Soup
1 onion, chopped
Garlic to taste
1 stick butter
Zatarain’s Creole Seasoning, to taste

Saute the onion and garlic in butter until tender. Combine onion mixture and all the rest of the ingredients in a slow cooker and heat until bubbly, a few hours on high or half the day on low. Serve with toasted French bread, garlic bread or cheese biscuits.

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