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Ingredients

• 1/2 cup  butter
• 2 tablespoons  all-purpose flour
• 1   (7-ounce) can salsa verde*
• 1 small  onion, chopped
• 3   green onions, chopped (including green parts)
• 1 tablespoon  minced garlic
• 4 cups  half-and-half
• 2   tomatoes, diced
• 2 15-ounce cans  cream-style corn
• 2 11-ounce cans  Mexican corn
• 2 10.75 cans   cream of potato soup
• 2 cups  chicken stock
• 2 teaspoons  chopped fresh thyme
• 1 teaspoon  salt
• 1 teaspoon  Creole seasoning
• 1 teaspoon  ground black pepper
• 1/2 teaspoon  cayenne pepper
• 2 16-ounce packages  crawfish tail meat
•   Garnish: chopped fresh chives

Description

In A Large Stockpot, Melt Butter Over Low Heat. Stir In Flour. Cook For Approximately 5 Minutes, Stirring Constantly, To Make A Light Roux

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