Crawfish and Corn Soup
Louisiana Crawfish: Heads & Tails Above the Rest!
Louisiana Crawfish Promotion & Research Board

Makes 6 servings.

3 tablespoons butter
2 tablespoons bell pepper, chopped
2 tablespoons celery, chopped
1 teaspoon garlic, chopped
2 tablespoons onion, chopped
1 pound Louisiana crawfish tail meat
1 can cream-style corn (10 ounces)
1 can whole-kernel corn (10 ounces)
1 1/2 cups water
1/2 teaspoon red pepper
1 pint half-and-half

Sauté vegetables in butter until tender. Add crawfish and cook 2 minutes. Add all other ingredients except half-and-half and simmer 5 minutes. Add half-and-half and heat through, but do not boil.

Pair with:
A Chateau Saint Michelle Gew¸rztraminer has a touch of soft spice to make the red pepper-laced soup more palatable.