Besides the crawfish, I boiled corn, onions and garlic... most of the ingredients I needed. Using these and a few others here's how it's done.
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup - or 1/2 pint of heavy whipping cream
2 cups peeled crawfish
1/2 lg. onion chopped
1 stick celery chopped
2 cloves garlic chopped
Handful of fresh parsley
1 or 2 ears of corn (shave the corn off of the cob) or 1 regular can
1/3 Stick real butter
Handful of green onions chopped long
Fresh Ground Black Pepper
You probably noticed that I didn't use any seasoning
except black pepper. That's because all of the stuff from the crawfish
boil is seasoned already. If you don't use the crawfish boil ingredients
you'll have to season the soup yourself. Here's a suggestion for unseasoned ingredients.
1 tsp. Old Bay or Tony's
2 - 4 drops of liquid crab boil
Salt to taste
Putting it together:
Sauté the onions and celery in butter until wilted. Add corn and simmer
a few minutes. Add crawfish and simmer until warm. Add both soups and 1 cup
of water. Bring up to heat stirring. Add remaining ingredients and bring
up to a slow boil then reduce the heat to a simmer.