Ingredients Weight Measure
All-purpose flour 1 cup
Butter or margarine, melted 1 cup
Shrimp, chicken, or lobster stock 1 qt.
Tomato paste 2 Tbsp.
Dry sherry 1 cup
Corn kernels, frozen 8 oz.
Heavy cream 1 qt.
TABASCO® brand Original Red Sauce 2 Tbsp.
Crawfish tail meat, cooked and chopped 8 oz.
Cilantro leaves, fresh and chopped 1 Tbsp.
Salt and white pepper to taste


  1. Prepare a roux by mixing flour into the butter and cooking over low heat for 8-10 minutes. Set aside.
  2. Bring stock to a low boil and whisk in tomato paste and sherry.
  3. Place corn in a perforated pan or grill basket and cook over an open fire until will browned or even a little black.
  4. Thicken the stock mixture by adding the roux, whisking until smooth and bubbly. Stir in the cream and TABASCO® Sauce.
  5. Add the corn, crawfish and cilantro to the soup. Check seasonings and add TABASCO® Sauce and salt and pepper, to taste.