| 1 tbl | olive oil |
| ¾ lb |
andouille sausage |
| 5 cloves |
garlic, minced |
| 1 |
onion, diced |
| 3 stalks | celery, diced |
| ¼ cup |
white wine |
| 3 cups | frozen corn |
| 1½ cups | red potatoes cut into ¾" pieces |
| 1 qt |
whole milk |
| 1 tsp | salt |
| 1 tsp | ground thyme |
| 2 tsp | Creole seasoning |
| 2
lbs |
crawfish tails |
| 4 | green onions, thinly sliced, just the green
parts |
Heat the oil in a
large pot over medium heat. Add the andouille
sausage. Cook for about 5 minutes stirring occasionally as
the sausage browns and the fat renders. Add the garlic,
onion, and celery, and saute' until the celery softens.
Deglaze the pan with the white wine. Add the corn,
potatoes, milk, salt, thyme, and Creole seasoning. Bring
this to a simmer and simmer for 8 to 10 minutes, Don't
boil it, as the milk burns easily and separates. Add the
crawfish tails (or shrimp), bring the soup back to a simmer and
simmer for 2 more minutes, Taste the soup and adjust the
seasoning with salt and pepper. Ladle it into a bowl and
top with the green onions. Serve. If it is not spicy
enough, add more Creole seasoning or hot sauce.