Squeeze the water out of the crawfish by hand and sprinkle with Tony Cachere’s seasoning to taste. Set aside. Saute chopped onion in the butter over medium heat for 10 minutes. Add the corn, potato soup, mushroom soup, Rotel tomatoes, and half & half. Stir to mix well. Add crawfish and cook on low heat, stirring frequently, until heated through.

COMMENTS: It normally isn’t my style to open cans and throw it in a pot and call it a meal. However, since this was sent to me I was obligated to give it a try. This dish really has great flavor and could easily be made into any type of seafood chowder by substituting shrimp, scallops or fish instead of the crawfish.