- 3 cups Roasted Jalapeno Soup
- 1 tbsp Blackening Seasoning
- 1/4 lb Crawfish Tailmeat cooked
- 1/4 lb Shrimp uncooked - small or medium
- 1 tbsp Water
- 1 tbsp Cornstarch
In a medium saucepan over medium-high heat, combine the soup, spice, crawfish, and shrimp.
Bring to a low boil and simmer for 2 minutes to make sure shrimp are fully cooked.
Mix cornstarch and water together to form a mixture and stir into the sauce.
Simmer 2 more minutes and remove from heat.
Makes about one quart.
Shelf life is 6 hours