The soup most commonly associated with crawfish is bisque, which is often cooked with enough liquid to be classified as a soup in the classical sense. Many crawfish bisques are stew-like and served with a generous supply of rice and corn. Corn soups, while not often touted as a staple Cajun dish, are very common and well regarded in Cajun communities east of the Atchafalaya Basin.
1 stick butter 2 Tbsp flour 1 large onion, chopped 1/4 cup chopped green onions 1/4 cup grated provolone cheese 1 qt. milk 2, 11 oz. cans whole-kernel corn 2, 16 oz. cans cream-style corn 1, 10 and 3/4 oz. can cream of mushroom soup 1 and 1/2 lbs. crawfish tails 1/2 tsp. Worcestershire sauce 4 bay leaves salt and pepper to taste
In a large pot, melt butter over low heat. Blend flour into melted butter. Add onion and saute until wilted. Add remaining ingredients and cook on medium heat for 40 minutes. Stir frequently to prevent scorching. Serves 8.