Lima Bean And Corn Soup With Crawfish Tails Food

LOUISIANA CRAWFISH BISQUE

Louisiana Crawfish Bisque image

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Steps:

Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

CRAWFISH CORN SOUP

Crawfish Corn Soup image

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.

Provided by Smilyn

Categories Chowders

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups margarine
1/2 cup flour
1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
1 quart milk
3 (15 1/4 ounce) cans whole corn
3 (15 1/3 ounce) cans creamed corn
2 (10 1/2 ounce) 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 (10 ounce) can Rotel Tomatoes

Steps:

Sauté vegetables in butter until tender.
Add flour and stir until blended.
Add milk, corn, potato soup, crawfish and seasonings.
Cook 40 minutes.
Add cheese.
Serve hot.

BABY LIMA BEANS AND CORN

Baby Lima Beans and Corn image

A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!

Provided by Seasoned Cook

Categories Low Protein

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper

Steps:

In a medium size saucepan bring water to a boil.
Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
Serve and enjoy!

Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4

CRAWFISH AND CORN SOUP

Crawfish and Corn Soup image

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

Provided by LucyF

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

Ingredients

½ cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
¼ cup chopped green onion
4 cups milk
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
¼ teaspoon Creole seasoning
½ teaspoon Worcestershire sauce
1 dash pepper sauce (such as Frank's Red Hot®)
salt to taste
1 pound crawfish, peeled

Steps:

Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.2 g, Cholesterol 82 mg, Fat 12.9 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 7.5 g, Sodium 749.9 mg, Sugar 9.8 g

More about "lima bean and corn soup with crawfish tails food"

LIMA BEAN AND CORN SOUP W CRAWFISH TAILS - BIGOVEN

Web Jan 1, 2004 In a heavy bottomed pot saute onion with oil until translucent, then add ham hock, lima beans and chicken stock and cook over medium heat for 30 minutes, or until …
From bigoven.com
Cuisine American
Total Time 30 mins
Category Soups, Stews And Chili
Calories 2382 per serving

Lima Bean And Corn Soup With Crawfish Tails Food

LOUISIANA CRAWFISH BISQUE

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

CRAWFISH CORN SOUP

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.

BABY LIMA BEANS AND CORN

CRAWFISH AND CORN SOUP

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

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