Beazell's Cook Book

Crawfish or Shrimp Chowder by Kayla Fernandez

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1 lb. crawfish or 1 lb. shrimp
4 Tbsp. butter
1/2 tsp. garlic powder (to taste)
1 cup green onion, chopped
1 cup mushroom, chopped (optional)
8 ounces Philly Cream Cheese
2 (10 3/4) cans cream of potato soup
2 (11 ounce) cans white shoepeg corn
1 (10 3/4 ounce) can cream of mushroom soup
16 ounces half n half
Beazell's Cajun Seasoning
Tabasco sauce or DAT Sauce (to taste)
In a large pan, over medium heat, sauté the onions and mushroom in butter and a little garlic powder until tender. Soften cream cheese in the microwave, and add to onions and mushrooms. Lower heat to med-low and add soups and corn, stir well. Add crawfish or shrimp and half n half. Season to taste with Beazell's Cajun Seasoning and hot sauce. Cook for about 20 – 25 minutes.


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