This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.
- 2 cups margarine
- ½ cup flour
- 1 pint Creole seasoning mix (chopped onion, green pepper, celery, garlic, shallots)
- 1 quart milk
- 3 cans whole corn
- 3 cans creamed corn
- 2 cans cream of potato soup
- 16 ounces cheddar cheese, shredded
- 2 lbs Louisiana crawfish
- season with Creole seasoning (Tony Chachere's seasoning)
- season with salt
- 1 can Rotel tomatoes
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