No time to cook? Make my easy corn soup with crawfish for an easy crawfish recipe! Open up cans of corn and tomatoes and toss in crawfish (I keep my Louisiana crawfish in the freezer to pull out for year-round cravings) for this simple yet superb tomato-based soup. Try more of my Louisiana crawfish recipes. You'll love more of my of my Louisiana crawfish recipes.
| Servings 12 (1 cup) servings |
Ingredients
- 2 (15 1/2-ounce) cans cream-style corn
- 2 cups frozen corn
- 2 (14 1/2-ounce) cans diced tomatoes and green chilies
- 1 (15-ounce) can tomato sauce
- 2 pounds Louisiana crawfish tails rinsed and drained
- 1 bunch green onions chopped
Ingredients
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Instructions
- In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated.
- Add Louisiana crawfish, bring to boil. Lower heat, cook until shrimp is done, 5–7 minutes. Sprinkle with green onions
Nutritional Info
Per Serving: Calories 160, Calories from fat (%) 11, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 101, Sodium (mg) 806, Carbohydrate (g) 24, Dietary Fiber (g) 3, Sugars (g) 6, Protein (g) 13, Diabetic Exchanges: 1 1/2 starch, 1 very lean meat
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