It’s crawfish season once again in Louisiana!
1 lb. crawfish
1 cup fresh corn
4 tablespoons butter
¼ cup flour
¼ cup chopped onion
2 cups shrimp or chicken stock
2 cups half and half
Salt, pepper and garlic powder to taste
¼ teaspoon powdered crab boil
Melt butter in a soup pot over medium heat then add flour and blend into a paste. Add onions and saute until soft. Add stock and cook until thick and smooth. Stir in cream, crawfish, corn crab boil and seasonings. Continue to stir. Cook for 25-35 minutes on low or until corn is tender and crawfish are heated.
*Preparation time is approximate.
*Number of servings is approximate.
Used by Permission: From My Kitchen to Yours – The “Bleep” My Family Eats by Gretchen Frith
(Photo Credit: realcajunrecipes.com)