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Crawfish, Shrimp & Corn Soup

A rich Louisiana-style crawfish, shrimp, and corn soup made with the holy trinity, potatoes, and Cajun seasoning. Creamy, comforting, and perfect for family dinners.
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Ingredients

  • 1 stick butter
  • 1 small onion diced
  • 2 celery diced
  • 1 small bell pepper diced
  • 2 tbsp garlic minced
  • 3 Yukon potatoes
  • Peeled and cubed small
  • 2 lbs Louisiana crawfish tails fresh or frozen
  • 2 lbs fresh shrimp peeled and cleaned (season with garlic powder, onion powder and Cajun seasoning. 2tbsp of each)
  • 2 cans of frozen packs of corn
  • 2 Cans cream of corn
  • 1 qt half and half
  • 2 cups seafood stock
  • 1/2 bunch onions
  • 1 can rotel hot
  • 3-4 tbsp Trinity and Herb Creole Seasoning
  • 1 tbsp Cajun seasoning
  • 3 drops of tobasco
  • 1 drop of seafood boil
  • S&P to taste

Instructions

  • In a Dutch oven melt butter, add holy trinity, and garlic. Cool till softened
  • Add in crawfish, corn, rotel, green onion, seasoning, potatoes, Half and half and seafood stock. Let look 30-40 minutes
  • Add in shrimp 10-15 minutes before serving. Let cook through and all come to a boil
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