Ralph and Kacoo's Crawfish and Corn Soup


  • 3 Tbsp bacon drippings
  • 1 (17 oz.) can whole kernel corn
  • 3 Tbsp flour
  • 1 (17 oz.) can cream style corn
  • 1 onion, finely chopped
  • 1/2 can diced Ro-Tel tomatoes
  • 1 tsp garlic, minced
  • 1 tsp salt
  • 1 quart heavy whipping cream
  • Black and cayenne pepper to taste
  • 1 lbs fresh crawfish tails, fat on


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.

NOTE: A raw baking potato can be diced and saut?ed with the onions to give flavor and also help thicken the soup.

Makes 4

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