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Categories:
bacon butter onion celery green onion shrimp corn corn potato crawfish tail shrimp heavy whipping cream Creole seasoning salt butter cayenne parsley
Viewed: 35 - Published at: 5 years agoIngredients
- 3 slices bacon
- 1 tablespoon butter
- 1/2 cup onion
- 1/2 cup celery
- 1/2 cup green onion, chopped
- 1 1/2 cups shrimp stock
- 1 (15 1/4 ounce) can corn, drained
- 1 (14 3/4 ounce) can creamed corn
- 1 large potato, diced and cooked
- 1 lb crawfish tail, cooked and peeled
- 1/2 - 1 lb shrimp, cooked and shelled (optional)
- 2 cups heavy whipping cream
- 1 teaspoon creole seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon butter
- 1/8 teaspoon cayenne
- fresh parsley
Method
- Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
- Put the bacon grease in a dutch oven.
- Add in the butter, onions, celery and green onion; saute until soft.
- Add the shrimp stock, corn and potatoes.
- Bring to a boil and then simmer until the potatoes are tender.
- Add in the crawfish (and shrimp is using).
- Simmer until heated through.
- Add in the whipping cream and seasonings.
- Simmer about 10 minutes for the flavors to meld.
- Just before you get ready to serve, add in the butter, cayenne and parsley.
- Ladle into bowls and sprinkle each serving with the crumbled bacon.
