It's crawfish tome in South Louisiana and here's a recipe that will knock your socks off. It'll work with shrimp also. Enjoy

Corn and Crawfish Soup or Shrimp
1 stick butter
1 bunch of green onions
1 lb fresh mushrooms
2 pts half and half
1 8oz cream cheese
2 cans cream of potato soup
1 can cream of mushroom soup
2 lbs crawfish tails
2 tbsp Tony's spice
2 cans whole kernel corn

melt butter and sauté green onions and mushrooms then add half and half,
cream cheese and all soups then crawfish tails and corn cook for about 30
minutes season to taste and enjoy.

here another version if you don't like a lot of mushrooms

2 sticks butter
2 pk. seasoning blend or fresh green onions
3 cans cream style corn
2 cans whole kernel corn
2 lbs crawfish tails
3 cans cream of potato soup
1 pint half and half
1 cup whole milk
season with Tony's chachere's or whatever you prefer

melt butter, add seasoning blend and sauté' add crawfish, corn, cream of
potato soup, half & half, and milk simmer for about 30 minutes, stirring
occasionally it might stick season to taste and enjoy.

I have to stay off this site!!! I will use up all my ink and paper.

that blend sounds good

i will have to cook that for my crew at work

This soup sounds really good. Do you have any recipes for oyster stew/soup?

You shouldn't have any of that left over, but if you do, cook up some white rice, mix the soup into the rice to make a thick pattie and then wrap flounder filets around it. Grease a glass dish and put the stuffed filets in the dish. Drizzle olive oil on top and season to taste. Bake uncovered 35 - 40 minutes at 350 degrees (don't dry it out). Remove with a spatula. Throw some white corn and fried onions and thin sliced tatters or some squash on the plate and dig in.