Ingredients
- 2 cups salted butter
- 6 green onions
- 1/2 cup all-purpose flour
- 1 lb crawfish meat
- 1 1/2 lb raw shrimp
- 1/2 lb crab meat
- 4 cups heavy cream
- 4 cups half and half
- 1 can (14 3/4 oz) creamed corn
- 1 1/2 tsp tony chachere's original creole seasoning
- 1 tsp old bay seasoning
- 1 tsp kosher salt (optional)
- 2 tsp freshly cracked black pepper
- 1 tsp cayenne pepper
- 1/4 cup minced fresh chives (optional)
- crusty bread (optional)
Steps
- Melt the butter in a large stockpot over medium heat and cook the green onions for 3 minutes.
- Whisk in the flour and cook for 2 minutes.
- Slowly whisk in the heavy cream and half-and-half until smooth.
- Stir in the creamed corn, Creole seasoning, Old Bay, salt, black pepper, and cayenne, then simmer gently for 15 minutes.
- Add the crawfish, shrimp, and crab, and simmer for 8 minutes until the shrimp are opaque and reach 145 F.
- Stir in the chives and remove the pot from the heat.
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