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Quick Crawfish and Corn Soup

Quick Crawfish and Corn Soup Recipe


  • 2 (15 1/2-ounce) cans cream-style corn
  • 2 cups frozen corn
  • 2 (14 1/2-ounce) cans diced tomatoes and green chilies
  • 1 (15-ounce) can tomato sauce
  • 2 pounds Louisiana crawfish tails, rinsed and drained
  • 1 bunch green onions, chopped


  1. In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated.
  2. Bring to boil. Lower heat and cook 5 minutes. Add crawfish, stirring until heated.
  3. Sprinkle with green onions.

Nutritional information per serving: Calories 162, Calories from fat (%) 8, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 112, Sodium (mg) 825, Carbohydrate (g) 24, Dietary Fiber (g) 3, Sugars (g) 6, Protein (g) 15, Diabetic Exchanges: 1 1/2 starch, 1 1/2 very lean meat

Terrific Tip: This recipe is only 6 ingredients! Just open cans of corn and tomatoes, toss in crawfish or shrimp for this simple yet superb soup.

Recipe and photo courtesy of Louisiana Crawfish Promotion and Research Board and Holly Clegg. Used with permission.  Watch Holly Clegg prepare this Quick Crawfish and Corn Soup

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