1 lb. Bacon
3 cups diced potatoes
1 bunch of green onion (or 1 medium onion)
1 lb. Louisiana crawfish
1 stick of butter
2 cans cream style corn
3 pints half & half
1 Tbsp. Tony Chachere's Creole seasoning
In a Dutch Oven, cook bacon. Remove bacon and set aside. Now brown potatoes and onion in bacon grease, constantly stirring and scraping bottom of pot (DO NOT ALLOW TO BURN!). Add corn, half & half, bacon (crumbled), butter, and Tony Chachere Creole seasoning. Cook over medium heat for 30 minutes, stirring frequently. Add Crawfish, continue cooking for 15 minutes. Remove from heat, let stand for 10 to 15 minutes.
This recipe has not been rated. Be the first to rate this recipe!