Time 1h Yield 10 Number Of Ingredients 13 Steps:
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes. Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.
Time 40m Yield 6 servings Number Of Ingredients 16 Steps:
Melt the butter in a large saucepan, over medium heat. Add the onions, corn and crawfish and saute for about 3 to 4 minutes. Add the cream, broth and crabmeat and bring to a high simmer, but do not boil. Cook for about 10 minutes to meld flavors, then reduce the heat to low. Add the potatoes, green onions, cream cheese and cayenne pepper. Adjust the seasoning with salt and pepper, to taste. To finish, stir in the 2 egg yolks, lime juice, chopped parsley and grated cheese. Ladle into serving bowls and serve. Great dish.
Time 45m Yield 10 Number Of Ingredients 10 Steps:
Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Peel the crawfish, cut the corn off the cob, and set aside with the potatoes. In a soup pot, saute the flour in butter, but do not brown it. Pour in the chicken stock all at once, stirring with a whisk until blended. Don’t worry if there’s a few lumps because you’ll get them with a stick blender later. Bring to a simmer. Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer. Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself! Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you’re ready to serve.
