Ready in 1 hour
Easy version of great Louisiana soup
Combine Cream of Celery soup, Cream of Mushroom soup and half & half in a dutch oven. Stir until well blended. Add corn and bring to a boil, stirring continuously. Reduce heat and simmer on low.
Melt butter in separate large frying pan. Add chopped green onions and saute. Add crawfish tails (you can also use shrimp or lump crabmeat, or all of them) and cook until warm.
Add seafood and onion mixture to soup and stir until blended well.
Add crab boil and seasoning then stir. Cover and simmer for 20 minutes.
Serve with warm French bread.
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