Copycat Recipe for Ralph And Kacoo's Crawfish And Corn Soup

ingredients

3 tablespoons bacon drippings
1 can (17 ounce size) whole kernel corn
3 tablespoons flour
1 can (17 ounce size) cream style corn
1 onion, finely chopped
1/2 can (10 ounce size) diced Ro-Tel tomatoes
1 teaspoon garlic, minced
1 teaspoon salt
1 quart heavy whipping cream
black and cayenne pepper to taste
1 pound fresh crawfish tails, fat on

directions

Heat bacon fat and mix in the flour to make a roux. Cook roux to a light brown peanut butter color. (Stir constantly so that the roux will not burn.) Add the onions and garlic and smother in the roux. Cook for 3 to 5 minutes.

Add the crawfish and both corns and cook for 3 minutes. Add the whipping cream and Ro-Tel tomatoes and simmer over medium heat until soup starts to thicken. Add salt and peppers if desired.

cook's notes

A raw baking potato can be diced and sauteed with the onions to give flavor and also help thicken the soup.

Recipe Source: Ralph and Kacoo's, New Orleans, Louisiana

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

jessica111 REVIEW:
November 5, 2014

Surprisingly simple. I used frozen crawfish as that's what I had on hand (and was looking for a recipe to use them in). I just ran them under water to thaw then proceeded as if they were fresh. The cans of corn I used were 15 ounce, not 17 so to balance it I used the whole can of rotel tomatoes. Very rich soup and everyone loved it. I will make this again most definitely.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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