1 pound crawfish tails
1 cup water
1 cup chopped onion
1 tablespoon corn oil margarine
1 16 ounce can of cream style corn
2 cups skim milk
1/2 teaspoon salt
2 cups crawfish liquid
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 1/4 cup instant potato flakes
1/2 teaspoon chopped onion tops, for garnish
1/2 teaspoon parsley minced
Cook crawfish in water for 15 minutes. Drain and reserve liquid. Chop each tail into coarse pieces. Sauté onions in margarine. Process corn in blender to break kernels. Add corn, milk, salt, pepper, crawfish and crawfish liquid together and bring to boil. Simmer 10 minutes and thicken with potato flakes. Garnish with green onions and parsley.
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