Ralph and Kacoo's Crawfish and Corn Soup Source: wbrz.com - Ralph and Kacoo's, New Orleans, Louisiana
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
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.) Add the onions and garlic and smother in the roux. Cook for 3 to 5 minutes.
Add the crawfish and both corns and cook for 3 minutes. Add the whipping cream and Ro-Tel tomatoes and simmer over medium heat until soup starts to thicken. Add salt and peppers if desired.
NOTE: A raw baking potato can be diced and sautéed with the onions to give flavor and also help thicken the soup.