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Ralph and Kacoo's Crawfish and Corn Soup


  • 3 tablespoons bacon drippings
  • 1 (17 ounce) can whole kernel corn
  • 3 tablespoons flour
  • 1 (17 ounce) can cream style corn
  • 1 onion, finely chopped
  • 1/2 can diced Ro*Tel tomatoes
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1 quart heavy whipping cream
  • Black and cayenne pepper to taste
  • 1 pound fresh crawfish tails, fat on


  1. 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.)
  2. Add the onions and garlic and smother in the roux. Cook for 3 to 5 minutes.
  3. Add the crawfish and both corns and cook for 3 minutes.
  4. Add the whipping cream and Ro*Tel tomatoes and simmer over medium heat until soup starts to thicken.
  5. Add salt and peppers if desired.

A raw baking potato can be diced and sauteed with the onions to give flavor and also help thicken the soup.

Source: - Ralph and Kacoo's, New Orleans, Louisiana

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