After The Boil Soup

INGREDIENTS

(4) Sticks of Butter

(2) Cups All Purpose Flour

6.5 qts. Crawfish Broth

32 oz. Half & Half
(4) Cups Boil Sausage Cut Up

(4) Cups Shucked Boil Corn

(4) Cups Boil Potatoes Cut Up

(8) Cups Boil Onions, Celery, Mushrooms and Garlic Cut Up

(4) Cups Boil Crawfish Tails

(2) Cups Boil Shrimp Cut Up

Cajun Smoke Season-It-All

DIRECTIONS
1. Melt butter and add 2 cups flour, stir and cook till almond color.

2. Add 4 cups boil sausage, stir and cook on low/med heat for 10 minutes.

3. Add 4 cups shucked boil corn, stir and cook on low/med heat for 10 minutes.

4. Add 8 cups boil onions, celery, mushrooms and garlic, stir and cook on 

low/med heat for 10 minutes.

5. Add 4 cups boil potatoes, 4 cups boil crawfish tails, 2 cups boil shrimp, 

and 2 cups crawfish broth, stir and cook on low/med heat for 15 minutes.

6. Add 6 qts crawfish broth, stir and boil for 10 minutes

7. Add 32 oz. half & half, stir and cook on low/med 

heat for 40 minutes or desired consistency.

8. Enjoy!