1 stick butter
8 oz. cream cheese
1 bunch green onions, chopped
3 cans cream of potato soup
2 cans cream of mushroom soup
milk to reach desired consistency
1 can corn
1 (12oz) pkg. Bourdeaux crawfish tail meat
1 Tbsp. Zataran’s crab boil
Melt the cream cheese and butter, with green onions. Add soups, corn, and milk to reach desired consistency. Heat through. Add crawfish and crab boil and heat through again.
I got this recipe from Dana Fike, who has made it for several of our small group meetings. Dana and her husband, “Fike”, songwriter extraordinaire, lead worship at our church (go listen then buy their album!). She’s a fabulous cook, too. This soup is sooo good, and amazingly more simple than you would think after tasting it. Share the tastiness!