My sister gave me this recipe while she was living in Louisiana, and it quickly became our family’s favorite soup.
Ingredients
1/2 cup butter
1 medium onion, diced
1 green pepper, diced
1 lb cooked shrimp thawed, peeled & deveined with tails off
1 lb crawfish tails (optional)
1 can cream of potato
1 can cream of mushroom
1 can diced potatoes
1 can creamed corn
1 can Rotel tomatoes
2 cups half & half
Tony Chachere’s seasoning to taste
green onion, chopped for garnish if desired
Directions
- In a large pot melt butter and sauté onion & green pepper
- Add all cans and Tony’s
- Allow to simmer 20 minutes
- Add half & half and seafood
- Bring back to simmer and cook until shrimp are warmed through
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