Add crawfish or shrimp and half and half. 1 2 to 1 cup parsley chopped.
Stretch it with a little corn starch and half half.
Shrimp crawfish and corn stew. Add cream cheese and slowly mealy watching closely. Add the corn and sausage to the pot and cook for 4 5 more minutes. 1 2 teaspoon black pepper.
Add the corn kernels and saute. 6 boiled eggs optional 1 2 teaspoon white pepper. Add olive oil to hot deep stock pot and toss in chopped onion blend.
If using shrimp or crawfish pre boil and chop so that it cooks faster. Add some seasoning 2 taste and blend until smooth. Reserve remaining unblended corn to add in later.
In a large pan over medium heat sauté onions and mushrooms in butter and a little garlic powder until tender. To a 1 gallon plastic bag add paprika ground thyme salt ground black pepper basil and chili powder and shake to combine. Soften cream cheese in microwave and add to onions and mushrooms.
If you have corn and mushrooms now is a good time to slice the mushrooms and slice the corn off the cob about 2 ears. 1 2 to 1 cup chopped green onion tops scallions. Consistency will b thick.
Shrimp crawfish and corn stew. 1 lb shrimp peeled and de veined crawfish or both. Quickly rinse the shrimp and add them to the pot.
Add the crawfish and shrimp to the bag in batches and shake to coat. Also save broth from boiling and use it when measuring 2 cups water to mix chicken base. After the sausage has browned a little add the crawfish tails and saute a few minutes more.
In blender blend half of shucked corn w cup of half n half heavy whipping cream. Cook for about 2 minutes until the shrimp becomes pink and opaque. Can substitute 2 chicken bouillon cubes for base.
1 2 teaspoon cayenne or to taste. Lower heat to medium low and add soups and corn stir well. 1 8 teaspoon celery seed.
Some recipes call for corn starch but i found the roux is much better more flavorful. Whisk in half and half then add cans of soup and cans of corn. Sauté mushrooms celery onion and shrimp in butter.
In a small sauce pan add 1 cup of cold water and over medium heat whisk in 1 2 cup of roux mix.