Monday, September 8, 2008

Crawfish Soup

(From Aimee Roberts)

2 cans of cream of potato soup
1/2 stick of butter
1/2 medium bell pepper, chopped
1 can of cream style corn
1 1/2 cans of evaporated milk
1 lb. crawfish tails (I buy the peeled and precooked in the frozen seafood section)
1/2 medium onion, chopped
1/2 Tablespoon Cajun seasonings (ex. Tony's, Emerils, Black and Redfish Seasoning, ect...)
salt and pepper to taste
angel hair pasta (optional)

*Saute the bell pepper and onion in the butter. Add all of the rest of the ingredients in a large pot (excluding pasta). Simmer on medium heat until hot. Serve and Enjoy!
***This soup tends to be thick. You can serve it over the pasta if desired.

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