HACKBERRY SEAFOOD SOUP

Ingredients

• 1 large onion, diced
• 1 medium bell pepper, diced
• 1/2 cup mushrooms, diced
• 2 cloves garlic, minced
• 2 tablespoons flour
• One 11 ounce can corn
• 1 pint heavy whipping cream
• 2 cups milk
• 1/2 tablespoons of HR&G seasoning (call Pauline 888.762.3391)
• 2 tablespoons picante sauce
• 1 pound shrimp, peeled and deveined
• ½ Pound of cubed redfish or trout
• 1/2 pound crabmeat
• 1/2 pound crawfish tail meat
• 3 tablespoons green onions, chopped

Instructions

In a large pot melt butter. Saute onions and bell pepper until golden brown. Add mushrooms and garlic and cook another 30 seconds. Stir in flour and combine well. Add corn and combine. Add heavy cream, milk, seasoning, picante sauce and stir well. Bring to a boil. Reduce heat. Simmer until liquid begins to thicken. Add shrimp, crabmeat, crawfish, redfish  and green onions. Cook another 8-10 minutes or until soup is creamy. Serve with hot French bread. Yum Yum