A Taste of The Big Easy

It's crawfish season down in New Orleans.  Time for crawfish boils out in the spring weather.  Unfortunately, I'm in Oklahoma and my friends and family from the Big Easy are torturing me with their mobile snapshots.  Luckily, one thing I can find around here is frozen crawfish tails that are perfect for making rich, creamy Crawfish Corn Soup.

What you'll need:

not pictured: bacon bits

1 lb. peeled crawfish tails
1 onion, chopped
1 pint half & half cream
2 cans creamed corn
2 cans cream potato soup
5 green onions, chopped
1 stick butter
1/8 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
1/4 cup bacon bits for garnish

1.)  Melt butter. 

Saute' onions. 

Add crawfish.  Cook for about 5 minutes.

2.)  Add cream, corn, and potato soup to crockpot. 

Tranfer onion/crawfish mixture and green onions to crockpot. 

Stir ingredients together.

Cook for 1 hour on medium heat, stirring occasionally.

3.)  Add salt, 1/4 tsp pepper, and cayenne. 

Stir.  Set crockpot on the "keep warm" or lowest setting.

4.)  Spoon soup into a bowl.  Garnish with 1/2 tsp bacon bits and 1/8 tsp of pepper.

Don't forget to donate any Campbell's soup labels to your local schools!