THIS DELECTIBLE CAJUN SOUP IS SO SIMPLE, IT WILL BE YOUR NEW FAVORITE

-
Crawfish Corn Soup

    This recipe was the winner in the annual Lafayette newspaper, the Daily Advertiser's, annual recipe contest, circa 1982.  It is one of the most simple recipes I've ever made and always has rave reviews.  My mom jazzed it up a bit with the addition of a can of spicy Rotel tomatoes.

Ingredients: 
  • 1/2 stick of butter
  • 1 onion chopped
  • 2 stalks celery, chopped
  • 2 cans creamed corn
  • 1 can corn
  • 1 can Cream of Potato Soup
  • 1 can Cream of Mushroom Soup
  • 1 pound cleaned crawfish tails (you can substitute shrimp or crabmeat if you like)
  • 1 cup water or broth
  • 2 cups milk
  • Cajun seasoning to taste
  • Garnish: chopped scallions and/or fresh chopped parsley

Directions:
  1. Melt the butter is a large pot.  Add the onion and celery and cook on medium heat until tender.
  2. Add the corn and creamed corn, and soups.  Stir until well combined.
  3. Add the water or broth and stir.
  4. Simmer uncovered for 10-15 minutes for the flavors to combine.
  5. Add the crawfish tails and cook on medium heat until the tails begin to curl, about 3-5 minutes.
  6. Add the milk and taste for seasoning.  If you are using leftover crawfish from a boil, you must taste the mixture before adding seasoning.
  7. Add the milk and heat until the soup is hot and ready to serve.  
  8. Garnish if you like with chopped scallions and fresh parsley.

Note:  This recipe could easily be made in a slow cooker.  Put everything in except the crawfish, cream and cheese.  Cook on high for 2 hours or on low for 4 hours.  Add the crawfish, cream and parmesan cheese and cook for an additional 20-30 minutes.

Mary deSilva is a travel guide author, YouTube Vlogger, and artist.

Buy Me a Coffee! Use the link to support continuing creative content. 

Check out my travel books on Amazon.com

Check Out my Youtube Channel Please Subscribe to my channel!

Instagram: @maryfdesilva

TikTok: @marykdesilva

DestinationsDiva.blogspot.com

Facebook @marydesilvaauthor

Donate to brain cancer research  

Check out my artwork: 

https://fineartamerica.com/art/mary+desilva

https://pixels.com/art/mary+desilva





Comments

Post a Comment

Popular posts from this blog

The Colors of Marvel's Super Hero Island Evoke Strong Emotions

-
Image
I wasn't always a Marvel fan but after developing a healthy obsession with Universal Orlando and Thor (or should I say, Chris Evans), I'm quickly becoming one.  I am fascinated with the films based on Marvel characters and though I would not classify myself on the same level as some Marvel enthusiasts, I enjoy looking up each character and their comic book history on the interwebs.  It's a scientific fact that colors evoke strong psychological responses.  Did you ever notice that fast food restaurants almost always use the color red in a major way because it enhances appetite while blue can suppress appetite? As guests first view Marvel Super Hero Island at  Universal's Islands of Adventure , a rush of color hits you in the face with a superhuman force!  This "island" of villains and heroes is a feast for the eyes with a multitude of vivid colors.  Towering classic Marvel comic artwork is almost too much for a guest's mind to...
Read more

The Do's and Don'ts of Hotel Room Cooking

-
Image
     One of the hottest trends on Youtube right now is cooking in your hotel room!   Why would anyone want to cook in a hotel room?  Because it's budget friendly (especially if you've looked at a room service menu lately).  It's also convenient in case you're hungry late at night and don't want to venture out, and it's kind of fun (it reminds me of my girl scout camping days)!      Some hotels chains such as Residence Inns, Homewood Suites and Extended Stay hotels have full kitchens, and many budget friendly "free breakfast" hotels rooms are equipped with a mini-refrigerator and microwave oven.  However, more often than not, your room is likely to be only equipped with a coffee maker and an ice bucket.  And, most theme park value hotels don't even have a coffee maker!      So how does one cook in this situation?  You would not believe what people are cooking in there hotel rooms!  There are doz...
Read more

The Best Cajun Seafood Gumbo with NO OKRA!

-
Image
My roots growing up begin with my Dad's birthplace which was Sweet Lake in Cameron Parish, Louisiana.  My mother was from Oberlin in southwest Louisiana, otherwise known as "Cajun Country." My parents met, married and eventually settled in Lafayette, the heart of Acadiana.   Gumbo was always a part of our cuisine, whether we had it at the homes of relatives, grandparents or when my mother made her own.  Most of the time we had chicken gumbo, but if my mom got her hands on some okra, she might splurge for shrimp and make her shrimp gumbo served over rice (always) with slices of boiled egg.  My favorite, however, was when she made seafood gumbo including crab claws and oysters.  My version is made without okra (I know, I know, some say it's not really gumbo without okra, but I disagree).  My definition of gumbo is a cross between a soup and stew with a rich dark roux, flavored with the "trinity" of onion, bell pepper and celery (I always include and c...
Read more