Mar 302017

This creamy bowl of Louisiana goodness is great for dipping your toasted French Bread into.

2 cups Onions, chopped

2 cups Mushrooms, chopped

4 cloves Garlic, finely chopped

1 stick (8 tablespoons) Butter

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Cream of Celery Soup

1 1/2 cans Evaporated Milk

1 1/2 cans Skim Milk

1 pound mild Mexican Velveeta Cheese, cubed

2 packages Frozen Broccoli, chopped, cooked and drained

1 pound Louisiana Crawfish Tails and Fat

2 teaspoons Frank Davis Seafood Seasoning, more or less to taste

1/2 cup Flat Leaf Parsley, minced

Sauté onions, mushrooms and garlic in butter until mixture wilts and clears. Immediately stir in all three soups, plus evaporate milk and skim milk.

When mixture begins to bubble, drop in cheese; slowly stir until completely melted. Then add broccoli, crawfish tails and fat. Stir together until chowder is hot and bubbly.

When you are ready to eat, sprinkle in Seafood Seasoning to taste. Then ladle chowder into deep soup bowls, garnish with a pinch of parsley, and serve with hot French Bread.


Good Cooking, Good eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.