Potato Breakfast Casserole

This breakfast casserole is something I have been making and taking to work for years. I usually double the recipe and make it in a 9 x 13 baking dish. It serves an army of hungry co-workers. Not this time, this time it was for my sister. My dear sister had a birthday a few weeks ago. She had to work a late shift, so we had a delicious brunch together before she left for work. I made a single recipe for Mom, dear sister and I. It was so delicious and very easy. You just throw all the ingredients together the night before and bake the next morning. It is cheesy and substantial. The potatoes make this casserole a nice and hearty breakfast. I also love that the onions and peppers come in the O'brien potatoes. There is so much flavor in that blend. The bacon doesn't hurt either. A casserole is such a great way to serve your eggs. We made a fruit salad of strawberries, cucumbers, orange juice/zest and mint as a side. Perfect brunch food for any celebration, including birthdays. I hope it will become a new favorite in your home.

Potato Breakfast Casserole
From Pots, Pans and Pioneers III
Makes 6 servings

Ingredients

6 oz. frozen hash brown potatoes(O'brien), with onion and peppers
1 qt hot water
5 eggs
1/2 cup cottage cheese
1 cup shredded Swiss cheese
1 green onion, chopped
1 tsp salt
1/8 tsp pepper  
4 drops of hot sauce
6 slices bacon, cooked, drained and crumbled
Paprika

Directions

Cover hash browns with hot water; let stand 10 minutes. Drain well. Beat eggs; add potatoes and remaining ingredients, except bacon and paprika. Pour mixture into buttered 10 inch pie pan (I used a 8 x 8 pyrex dish); sprinkle with bacon and paprika. Cover dish and refrigerate overnight. Place cold pie pan, uncovered, in cold oven. Bake at 350 for 35 minutes or until potatoes are tender and eggs done (I had to cook another 20 minutes). 

Click here for the Strawberry Cucumber Salad recipe.

Chicken Pot Pie Soup

This soup has been years in the making. I began developing this recipe after making someone else's version of Chicken Pot Pie Soup. It was good but not what I thought of when I hear chicken pot pie. I have been tweaking it a little each time I make it until I decided this is how I want to make it every time. This is the third recipe I made with those baked chickens I made a few weeks ago. You are probably thinking to yourself what took her so long to post this? Or maybe, she isn't using week old chicken? No the photos are that old. I had a slight mishap when taking my photos. You see, I will let you in on a little secret. Sometimes food stylist place a small dish in soup bowls so the ingredients sit on the bowl and show up at or above the liquid in the soup. This usually works well. See the bowl in the fore ground, you can see all the ingredients. The bowl in the background not so much. But this time, the little bowl I used floated up above the liquid. I did not notice it until I went to edit the photos. I never watch the ingredients in the bowl when I take the photos. You would think the food should stay put right? I am always look at the composition. Whoops! Well it has taken me this long to photoshop the photos and muster the courage to go ahead and post them anyway. I am a novice at photoshop and had a hard time making that little bowl disappear. The soup on the other hand disappeared fast. This soup has all the creamy, savory goodness of a chicken pot pie without the crust. I love all the veggies. You can use your favorites. I have tried many combinations and they are all great. But I have to say this combo of onion, celery, carrots, peas and potatoes is what makes it like my favorite pot pie. I hope you enjoy it as much as I did.

Chicken Pot Pie Soup
Serves 6

Ingredients 

2 Tbsp. chicken fat, olive oil or butter
1 onion, chopped
2 ribs celery, diced
2 carrots, peeled and diced
1 clove garlic smashed
1 Idaho potato, peeled and diced
2 cans healthy request cream of celery or cream of chicken soup (I like 1 of ea.)
4 cups fat-free unsalted chicken stock 
2 cups water 
1 bay leaf
1/2 tsp. Herbs de provenance
2-1/2 cups cooked chicken, chopped 
1-1/2 cups frozen peas
1/2 tsp. kosher salt, or to taste 
1/4 tsp. black pepper, or to taste 
Pinch red pepper flakes, or to taste
1/4 cup half and half

Directions 

In a Dutch oven, sauté the onion, celery and carrot in chicken fat over medium high heat. Season with salt and pepper; sauté until veggies begin to soften. When onion is translucent and starts to get golden, add garlic and sauté until fragrant. Add potatoes, cream soup, chicken stock, water, bay leaf, Herbs de provenance and bring to a simmer. Simmer for 10 minutes or until potatoes are tender. Add chicken and peas to pot; bring back to a simmer. Taste for seasoning and adjust if necessary. Simmer for 5 minutes or until peas are thawed and chicken is warm through. Add half and half, stir to combine. Remove bay leaf, turn off heat and serve.

See that little white bowl peeking through the soup and veggies. 

Sneaky little bowl!

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Low Country Grill

I have been wanting to try this foil pack on the grill for a long time. My family and I love low country boils. We have drug out the big pot and made several over the years. The idea of cooking it in foil on the grill seemed so much easier. Mom and I decided to try it this weekend. We went shopping for the ingredients, made the Peanut Butter Brownie Yogurt Pie, made Chorizo Tacos for lunch and to end the evening we made this Low Country Grill. It was a full day. The foil packs turned out so delicious! The flavors are intensified cooking them this way, no water to wash a way a drop of that flavor. That being said next time I will add a tablespoon or two of stock, wine, or even beer to each pack. Two of the packs started to caramelize a bit (see last photo). It was not burnt, in fact the caramelized onions were delicious. I just think a little liquid will prevent it from happening. I will experiment a little more on my grill. Every grill is a little different and you have to adjust cooking times and know where the hot spots are. I don't know Mom and Dad's grill that well. So use the recipe as a starting place, adjust to fit your families tastes and your grilling equipment. Just try it! You will not be disappointed. The flavor really gets absorbed by the potatoes and the lemon is delicious on the shrimp. So good and so easy to clean up. You will see!

Low Country Grill
Serves 4

Ingredients

8 small new potatoes, halved
2 onions, cut into 6 wedges
1 lemon, quartered
1 large garlic clove, quartered
2 ears of corn, cut into 4 pieces
2 links of smoked sausage, cut into 4 pieces
32 shrimp (about 1 lb.), deveined
8 small bay leaves
Kosher salt, to taste
Black pepper, to taste
Extra Spicy Mrs. Dash, to taste
Stock, water, wine or beer (optional)

Directions

Pre-heat grill to high heat for 15 minutes.

In the center of four pieces of heavy duty aluminum foil, layer ingredients. Start with 4 potatoes halves, 3 onions wedges, 1 lemon wedge, a piece of garlic, 2 corn pieces and 2 pieces of sausage. Top each with 8 shrimp, season each with salt, pepper and Mrs. Dash. Tuck 2 bay leaves in each packet. (Add liquid if using.) Seal foil packet by rolling the sides of foil over the top; then seal and secure the ends. Place on the grill lowering temp to medium. Cook at medium for 20 minutes. Remove from grill and allow to cool a little before opening.

Chorizo Potato and Egg Tacos

Yummy! Yummy! Breakfasts tacos! Or in our case lunch. Dear sister was off today and I had a very light work load today at home. So I finally got around to making these delicious Chorizo Potato and Egg Tacos. I have dreamed about them ever since I discovered my love for chorizo. When I lived in Texas it was common to see potato egg and sausage tacos on breakfast menus. They were so good! I just knew chorizo would take them to a whole different level. I started with the chorizo, I knew cooking it would render some tasty fat to cook the potatoes in. I precooked the potatoes a bit in the microwave to give them a head start. They browned crispy in the chorizo fat absorbing all the flavor. Last thing to prepare were the eggs, fluffy and cheesy with the addition of a Mexican cheese blend. Everything was so good together in a warm tortilla. With the spicy chorizo they don't even need salsa. They are great on their own. Perfect for breakfast, lunch or dinner. I will definitely make them again for years to come.

Chorizo Potato and Egg Tacos

Serves 2                                  

Ingredients

1 medium Idaho potato, peeled and diced

1/2 (9 oz.) tube of pork chorizo

1 tsp. vegetable oil (optional)

Kosher salt and black pepper, to taste

4 small flour tortilla

1 tsp. butter

3 eggs, beaten

4 Tbsp. Mexican cheese blend, divided

Directions

Place potatoes in a microwave safe bowl. Rinse potatoes with water until water runs clear. Drain water from potatoes, cover with plastic wrap and microwave on high for 3 minutes.

Place a pan over medium heat. Add chorizo to pan, cook stirring often until the chorizo is reddish brown with crispy edges. Remove from pan with a slotted spoon and set aside.

Add a little oil to chorizo fat if necessary and return pan to heat. Drain potatoes and add to pan in a single layer. Season with salt and pepper. Brown on one side for 5 minutes and then flip potatoes and brown for 5 more minutes. Continue cooking flipping potatoes until brown and crispy on all sides about an additional 5 minutes. Remove from pan and taste for seasoning adjust if necessary.

Place a dry skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. Place in a clean dish towel to keep warm.

In pan used to cook chorizo and potatoes, lower heat to medium low. Add butter to pan; when melted pour in eggs and sprinkle with 2 Tbsp. of cheese. Season with salt and pepper. Stir eggs gently folding until just set, remove from heat.

To assemble the tacos, place two tortillas on each plate. Place 1/4 of the potatoes, chorizo, eggs and remaining cheese on each tortilla.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Reasons to Skip the Housework: STH Link Party #81
The Lazy Gastronome: Taco Tuesday Link Party

Piri Piri Ribeye Dinner

I told you about the early stages of experimenting with Piri Piri Butter. What I didn't tell you is that we tried it on more than just corn. I put some on steak that night too. It was delicious! That is what gave me the idea of making a piri piri steak dinner. Originally I was going to cook filet, but then I saw the prices I bought ribeye instead. Don't get me wrong I will try this on filet in the future. This combo of Piri Piri flavors, steak, asparagus and sweet potato is a great meal. I loved everything! I love the spice the Piri Piri Butter adds to the steak. The interesting thing is that the first bite it the best bite. That is when the Piri Piri flavors are most prominent. Contrary to other dishes where the heat continues to build. This butter just enhances the smokey, juicy grilled steak with spice. The asparagus and sweet potato are perfect accompaniments. I love the roasted bits on the asparagus and the caramelized grill marks on the sweet potatoes. So good! Definitely a fine plate of food to serve over and over again.

Wonkie color by iPhone

Piri Piri Ribeye 
Serves 2

Ingredients

1" thick Ribeye
Kosher salt, to taste
Piri Piri Seasoning
Piri Piri Butter

Directions

Remove steak from refrigerator and bring to room temperature. Season with kosher salt and Piri Piri Seasoning.

Preheat grill to high heat for 10 - 15 minutes. Grill 4 minutes a side for medium rare or to your desired doneness. Remove from grill, cover with foil and rest for 10 minutes. To serve cut steak into two portions and top with a slice of Piri Piri Butter.

Color courtesy of iPhone

Piri Piri Grilled Sweet Potatoes

Preheat grill to medium high heat. Wash sweet potato and poke with a fork 4 to 6 times. Wrap in paper towel and microwave for 3 minutes. Flip potato over and microwave 3 more minutes. Allow potato to cool and slice into 1/4" thick slices. Rub each slice with olive oil and season with Piri Piri Seasoning and kosher salt to taste. Grill about 4 minutes a side until marked with grill marks.

Piri Piri Grilled Asparagus

Preheat grill to medium high heat. Wash and dry asparagus, drizzle with olive oil and season with Piri Piri Seasoning and kosher salt to taste. Grill rotating often until tender about 8 minutes total.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Love Bakes Good Cakes: Freedom Fridays with All Bloggy Friends
Carole's Chatter: Food on Friday - BBQ

Beef and Vegetable Soup from a Soup Bunch

So what exactly is a "Soup Bunch"? That is what I asked when I started looking at this recipe. It calls for a large soup bunch of chopped shallots, cabbage, celery, turnips, carrots, potatoes, and parsley. But how much of each? Mom said they use to sell bundles of veggies at the grocery store ready to chop up for soup hence "Soup Bunch". When I asked what was in the bunch she said, "I really don't remember?" So I started to research the topic on the web. Well no one is in agreement on which vegetables and the amount of each. It appears to be regional and seasonal. I guess that makes sense. But it left me with the question, what to put in our soup.

So I went to Mom's and we made the soup recipe with a huge "Soup Bunch" Mom put together. She had a small bag of carrots, 3 shallots, half a green cabbage, a bag of yellow new potatoes, 2 ribs of celery. 2 turnips and a bunch of parsley. It was delicious! Mom said next time she will use more beef. I said maybe next time we should use a smaller "Soup Bunch". Ha Ha! I mean it made a ton of soup! About sixteen, cup and a half bowls. It was so good, so having leftovers was wonderful. I love that this soup cooks so long. In fact it cooks so long that the onions, cabbage and celery start to breakdown into the broth. It gives the soup a hint of green color. I enjoy the big chunks of vegetables. The corn cob is the prize at the end of the bowl. You will not believe the sweetness the whole corn adds to the soup. Next time I think I will add collards or kale to the soup bunch. Collards were one of the veggies listed in a few of the "Soup Bunches" I read about. I really like the concept of "Soup Bunches". I plan to make many more in the future. Now for a challenge...

Please Share your "Soup Bunch"!

Let's see just how many "Soup Bunch" ideas we can collect. 
What does a "Soup Bunch" mean in your area?

Leave a comment with where you live and what is commonly found 

in a soup bunch there. I look forward to your answers.

Beef and Vegetable Soup

Adapted from: Pots, Pans, and Pioneers III

Makes 16 (1-1/2 cup) bowls

Ingredients

2-3 lb. chuck roast, cut up into 1" pieces
1 (14.5 oz.) can no salt added diced tomatoes (undrained)

2 medium yellow onions, chopped

1 large soup bunch

   - 3 shallots, chopped 
   - 1/2 green cabbage, cut into 1" pieces
   - 2 ribs celery, cut into 1" pieces 
   - 2 turnips, peeled and cut into 1" pieces 
   - 1 small bag carrots, peeled and cut into 1" pieces 
   - 1 bag Yukon gold new potatoes, halved
   - 1 bunch parsley, chopped

2 ears of sweet corn, shucked and cut into 1" coins

1 (14.5 oz.) can no salt added corn (undrained)

1 (14.5 oz.) can green peas
2 bay leaves
Mrs. Dash Extra Spicy, black pepper to taste

Kosher salt to taste (optional)

Directions

Boil meat in water with black pepper. Simmer 1 hour. Add tomatoes, onions, shallots, cabbage, celery and turnips. Simmer 1 hour. Add carrots, potatoes, corn on the cob, corn, peas and parsley. Add bay leaves and seasonings. Taste for seasoning add more salt (if using) and pepper. Simmer until vegetables are tender about 1 more hour.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays

Yesterfood: Treasure Box Tuesday
Turnips 2 Tangerines: Wonderful Wednesday Blog Hop
Dizzy Busy & Hungry: Wine'd Down Wednesday

Barbecue Pork and Vegetable Soup

Burgoo has been on my to do list for quite a while. I just never get around to putting it on the list. Well this week I made my Slow Cooker Roast Pork and had plenty of leftovers. When I thought about what to do with it, Burgoo came to mind. I looked at the recipes I had saved and went looking in the pantry. I couldn't make either recipe. So I improvised. I guess you can say this soup is “Burgoo” inspired. Definitely not authentic, but really delicious. It is sweet, smoky and loaded with veggies. If you don't have leftover pork I am sure leftover chicken, brisket, sausage or any combination would be delicious. I still plan to make an authentic burgoo one day, but I plan to try this again with chicken and sausage too. Yumm! BBQ Soup!

Barbecue Pork and Vegetable Soup

Serves 6

Ingredients

2 Tbsp. olive oil

1 onion, chopped

1/2 bell pepper, chopped

2 stalks celery, sliced

2 cloves garlic, minced

1 (14.5oz.) can fire roasted tomatoes with seasonings

4 cups chicken broth

2 cups beef broth

2 cups frozen mixed vegetables with lima beans

1 cup frozen O’Brien potatoes

2 cups shredded leftover pork roast

1 cup barbecue sauce

1 Tbsp. Worcestershire sauce

Kosher salt, black pepper, and red pepper flakes, to taste

Hot sauce, optional for serving

Directions

In a soup pot, saute onion, bell pepper, and celery over medium –high heat until onion begins to get translucent. Add garlic and saute one minute. Add remaining ingredients and bring to a boil. Lower the heat, and simmer for 45 minutes to an hour. Cook until potatoes and lima beans are tender. Serve with hot sauce if desired.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays - Leftovers

Roasted Chicken in a Bundt Pan

I saw this on Food Network's new show the Kitchen, I knew I had to try it. But there was not a recipe on the website. So I did a search and I found a lot of other recipes out there. Several people who tried it loved the moist chicken but complained about the lower half of the skin not getting crisp. So I decided to use the convection oven setting to see if that made a difference. It worked beautifully! The skin was nice and crisp from front to back; top to bottom. And the POTATOES! They were amazing! The potatoes absorb all the delicious seasonings and chicken flavor. If you ask me the chicken leg and the potatoes are the best part. Save that plate for the cook or give it to someone you really love. You could use just about any seasoning in this recipe. I tried the Italian Herb Rub I used on the Slow Cooker Roast Pork Sandwiches with Broccoli Rabe. It was just perfect, but I do look forward to trying many more rubs in the future. This is a great roast chicken technique.

Roasted Chicken in a Bundt Pan

Serves 4

Ingredients

28 oz. yellow new potatoes

1 onion, peeled and cut into eights

Olive oil

Italian Herb Rub (Click Here for Recipe)
Kosher salt, to taste (optional)

3 to 3-1/2 lb. chicken

Directions

Preheat convection oven to 375 degrees.

Place a Bundt pan on a cookie sheet. Place potatoes and onions in the bottom of the pan. Drizzle with olive oil and season with Italian Herb Rub and salt (if using); rub vegetables to evenly coat. Place chicken on center column of Bundt pan legs down. Drizzle with olive oil and season with Italian Herb Rub and salt (if using); rub chicken to evenly coat with oil and seasoning.

Roast for 1 hour and 10 minutes in a convection oven* or until a thermometer reads 160 degrees when inserted in the thickest part of the leg. Rotate once half way through cook time for even browning. Remove from oven and rest loosely covered with aluminum foil for 15 minutes. Carefully remove chicken from Bundt pan to a cutting board. Remove vegetables to a platter or serving bowl. Cut chicken into eight pieces and place on a serving platter.

*Note: I have not tried this recipe in a conventional oven. According to conversion charts to prepare in a conventional oven roast for approx. 1 hour and 45 minutes.

Linking to:

My Mixing Spoon: Random Recipe Roundup
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
Anyonita Nibbles: Tasty Tuesdays
It's Your Life: Tuesdays with a Twist
Family Home and Life: Wow Us Wednesday
Buns In My Oven: What's Cookin' Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Hungry Harps: #GetHimFed Fridays
Tales of a Pee Dee Mama: Food on Friday

Mushroom Cheeseburger Soup

You already know I love soup. What you don't know is that one of my favorite burgers is a bacon, mushroom and Swiss burger. Well years ago, I found a Cheeseburger Soup recipe in my apartment newsletter. I have had the recipe for years. It was loaded with beef, potatoes and american cheese. This week I had the idea to turn that recipe into a Mushroom Cheeseburger Soup. It turned out great. Rich and thick almost like a chowder. I love the cheesy mushroom and beef flavors. The Swiss is so different. How many times do you see Swiss cheese in a soup? That being said I am sure there are many melting cheeses that would be delicious in its place. This is a soup worth experimenting with over and over again. Don't be worried about the jalapeno, the soup is not hot and spicy. It is just right, very warm and comforting. So yummy! I hope you will give it a try.

Mushroom Cheeseburger Soup

Serves 4 to 6

Ingredients

1 Tbsp. olive oil, divided

1 lb. lean ground beef

Kosher salt, black pepper and red pepper flakes to taste

8 oz. mushrooms, sliced

1 Tbsp. sherry

1-1/2 cups water

2 cups peeled and cubed potatoes

2 small carrots, finely chopped

1 small onion, chopped

1 jalapeno pepper, seeded and chopped fine

1 garlic clove, minced

1 Tbsp. beef bouillon granules

1/2 tsp. kosher salt

2-1/2 cups 2% milk, divided

3 Tbsp. all-purpose flour

8 oz. Swiss cheese, shredded

1/8 tsp. cayenne pepper

3 slices bacon, cooked and crumbled

Directions

Heat a 3 quart Dutch oven to medium-high heat, drizzle in 1-1/2 tsp. olive oil and crumble in ground beef. Season with kosher salt, black pepper and red pepper flakes. Cook beef until brown and most of the liquid has evaporated. Remove beef from pan and set aside. Drizzle in remaining olive oil and add mushrooms. Season with kosher salt, black pepper and red pepper flakes. Cook mushrooms until they begin to soften and begin to brown. Add sherry to deglaze the pot. Remove from pan and set aside with the beef.

Add next nine ingredients (water through salt) to pot; bring to boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in beef, mushrooms and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce the heat; add cayenne and cheese stir until melted. Serve in soup bowls, garnished with bacon.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Mommy on Demand: Create it or Bake it

Anyonita Nibbles: Tasty Tuesdays

Turnips 2 Tangerines: Four Seasons Blog Hop

Miz Helen's Country Cottage: Full Plate Thursday

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Horrific Knits: Fall Into the Holidays

My Personal Accent: Blog Strut Owl Style

Ms. enPlace: See Ya in the Gumbo

Crawfish Boil Soup

I guess I still haven't curbed my crawfish craving. I saw a recipe for Crawfish Boil Soup and it sounded so good. But the recipe had milk and flour in it. That did not sound like a crawfish boil to me. So I decided to make my own recipe. It really turned out good. This soup had lots of spicy crawfish flavor. It gets its spice from Cajun seasoning and a can of Rotel. I decided to puree the tomatoes because you don't have chunks of tomatoes at a crawfish boil. I added one link of smoked turkey sausage because after all some people do include sausage when they boil crawfish. I used Richard's turkey sausage, it is a delicious low fat sausage that is a mix of turkey and pork. I didn't forget the corn and potatoes. I love how the corn gave the soup some sweetness. Dear sister said it was tasty tasty. I agree. Definitely something I will make again. I decided to garnish it with parsley, green onions and lemon zest. The lemon zest was because we always throw lemon halves into our crawfish boil. It was delicious! Now I think I can't wait til spring for more crawfish.

Crawfish Boil Soup

Serves 6

Ingredients

1 Tbsp. butter

1 Tbsp. olive oil

1 medium onion, diced

1/2 bell pepper, diced

2 ribs of celery, diced

Spiced Salt, to taste

2 cloves garlic, minced

2 bay leaves

1 link of smoked turkey sausage, sliced (5 to 6 oz)

1 medium potato, diced

1 (15 oz) can corn, undrained

1 (10 oz) can original Rotel tomatoes, pureed*

1 quart fat free low sodium chicken broth

1/2 tsp. Cajun seasoning

1 lb. crawfish tails

Parsley, chopped

Green onion, sliced

Lemon zest

Directions

In a large stockpot, heat butter and oil over medium-high heat until butter is melted. Add onion, bell pepper, and celery, and cook until onion is soft. Season with Spiced Salt. Add garlic, bay leaf, sausage, and potato; cook, stirring frequently, for 2 minutes.

Add corn, pureed Rotel and broth. Bring to a boil, add Cajun seasoning, and crawfish tails. Reduce heat to a simmer, and cook for 20 minutes or until potatoes are soft. Remove the bay leaves and serve. Garnish with parsley, green onion and lemon zest, if desired.

Note: *If you are sensitive to spicy food use mild Rotel or maybe tomatoes with onions and garlic.

Linking to:
My Mixing Spoon: Random Recipe Roundup
The Chicken Chick: Clever Chicks Blog Hop
Call Me PMc: Marvelous Mondays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Townsend House: What I Am Eating
The Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya In the Gumbo
Anyonita Nibbles: Tasty Tuesdays
Memories by the Mile: Tuesday Trivia-South Dakota and Link Party
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Season's Blog Hop
My Turn for Us: Freedom Fridays with All My Bloggy Friends
My Pinterventures: Souper Bowl 2015 Party
Carole's Chatter: Food on Fridays - Crayfish, Lobster & Crab