Yummy for Fall, now all we need is cool weather
¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds’ frozen crawfish, cleaned
2 cans condensed cream of potato soup
1 can condensed cream of mushroom soup
1 can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half and half cream
½ teaspoon cayenne pepper
Melt ¼ cup butter in a large skillet over medium heat. Sauté green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt ½ cup of the butter, and sauté the crawfish for 5 minutes, set aside.
In a large pot over medium heat, combine cans of soup, along with corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half and half, sautéed green onions, and crawfish. Season with pepper. Bring to a low boil; and simmer for 5 minutes to blend flavors.