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“So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days.”
READY IN:
3hrs 30mins
YIELD:
1 1/2 gallons
UNITS:
US

Ingredients Nutrition

  • 4 (10 ounce) canscambell's cream of potato soup
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of celery soup
  • 1 quart chicken broth
  • 2 tablespoons Tony Chachere's Seasoning
  • 1 large white onion, chopped
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 2 large stalk celery, chopped
  • 1 tablespoon minced garlic
  • salt and black pepper
  • 6 cups frozen corn
  • 2 lbs louisiana crawfish tails with fat
  • 2 lbs fresh shrimp, peeled. If very large shrimp, cut into bite size chunks
  • 1 pint half-and-half cream

Directions

  1. Combine in a very large pot and heat just to boiling and then simmer covered --
  2. 4 cans Cambell's cream of potato soup.
  3. 1 can cream of mushroom soup.
  4. 1 can cream of celery soup.
  5. 1 quart chicken broth.
  6. 2 tablespoons Tony Chachere's.
  7. Meanwhile, sautee the following vegetables in olive oil --
  8. 1 large white onion, chopped.
  9. 1 red bell pepper, chopped.
  10. 1 green pepper, chopped.
  11. 2 large stalks celery, chopped.
  12. 1 heaping tablespoon minced garlic.
  13. salt & black pepper.
  14. When the vegetables are soft, add to simmering pot.
  15. And add 6-8 cups frozen corn.
  16. Simmer covered for at least two hours --
  17. Then add --
  18. 2 pounds Louisiana crawfish tails with fat.
  19. 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
  20. Simmer covered for 15-20 minutes --
  21. Turn off heat and add 1 pint of 1/2 & 1/2 cream.
  22. Stir to heat through and serve.

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