“This is a wonderful rich soup. I like to use crawfish, but shrimp will work equally as well.” - by DONTOM
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
- In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.
Nutrition
Amount Per Serving (12 total)
- Calories
- 240 cal
- 12%
- Fat
- 14.6 g
- 22%
- Carbs
- 11.2 g
- 4%
Based on a 2,000 calorie diet
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Reviews (40)
Rate This Recipe
"i own a resturant in southern louisiana, and my customers go crazy over this soup everytime i make it. it is outstanding. the only thing i do not use cornstarch b/c i don't like it. instead i add on..." See moree can of cream of shrimp and one can of cream of chicken. but if you follow the reciepe exactly how it is it comes out perfect too. thanks this is really a five star reciepe"
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