Ingredients:

• 1 stick butter
• 2 cans of cream of mushroom soup
• 1 condensed milk
• 1 pt. half and half
• 1 tea. liquid crab boil
• 1 can of whole corn
• 1 white or claw crabmeat
• (you may also add  other seafood, i.e. boiled shrimp, oysters or crawfish tails) 

Cooking Instructions

1. Cut green onions (using a sisscors is quickest).
2. Melt 1 stick of butter in a large pot and add the cut onions - sautee.
3. Add all other ingredients.
4. Simmer for about 20 minutes and enjoy.
5. You may choose to leave out the crab boil if your seafood was previously boiled in seasoning; however, I don't suggest leaving it out of par-boiled seafood hence you miss out on the true flavor intended. 

Enjoy the taste of New Orleans!

If you liked this recipe, let  Stephane from Da Parish know!

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