Submitted by Amy York, recipe via Kerri Wiggins, from her church’s cookbook
12-16 oz. crawfish tails, frozen
2 cans Cream of Potato soup
1 can Cream of Mushroom soup
1 can whole kernel corn, juice too
1 stick butter
½ bunch green onions, chopped
2-3 caps full of liquid crab boil, Zatarains
2 c. half and half
4 oz. cream cheese
¼ tsp. crushed red pepper
Combine all ingredients in large pot and bring to a boil. Simmer at least 30 minutes. (If you’re impatient, once cream cheese dissolves you can serve, but it’s blended better with some simmer time)
Serve with buttery garlic bread
Family Recipe Tree 