Crawfish Corn & Potato Chowder
½ cup onion, chopped 1 lbs. crawfish tailmeat
½ cup green onion, chopped 2 cups heavy cream or evaporated milk
½ cup celery, chopped 15 oz. can corn, drained
1 Tbsp. butter 15 oz. can cream style corn
1 large diced, cooked potato 1 tsp. Tony Chachere's or Cajun seasoning

Saute onion, green onion and celery in butter until tender.  Add potato,  crawfish tailmeat, cream, corn and cream style corn.  Cover and simmer 10 minutes (do not boil), stirring frequently.  Season with Tony's or Cajun seasoning.  Serve immediately.

    A page of recipes is provided with your crawfish order.