Description
Crawfish, Corn and Potato by Chef John Folse uses the shells of boiled crawfish as stock. This soup is reminiscent of a traditional crawfish boil featuring crawfish, corn and potatoes with a kick.
Available pre-cooked in 28 oz. container.
Product Preparation
Have dinner on the table in less than 20 minutes. Fully-cooked and ready to eat.
Region
USA
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