Ingredients

1/2 cup Unsalted Butter (1 stick)
2 cup Chopped Onion
2 tablespoon Minced Garlic
4 tablespoon Tony Chacheres White Gravy Mix
15 1/4 ounce Corn (Creamstyle)
10 1/2 ounce Cream of Potato Soup
2 quart Half and Half
1 pint Heavy Cream
1 pound Claw Crab Meat
1 pound Small Shrimp, Peeled and Deveined
1 pound Crawfish Tail Meat
1 tablespoon Dry Sherry
2 cup Shredded Swiss Cheese
2 tablespoon Tony Chacheres Original Creole Seasoning
1 tablespoon Chopped Green Onion
1 tablespoon Chopped Parsley

Directions

1: In a Dutch Oven, melt butter

2: Add onions and garlic

3: Saute until transparent

4: Add white gravy mix and combine to make a blond roux

5: Cook for 2 minutes

6: Add all corn, soup, halfnhalf and cream

7: Bring content up to a boil

8: Add seafood and return to a boil

9: Reduce heat to a simmer

10: Allow to cook for 5 minutes

11: Add sherry, cheese, and seasoning

12: Stir well until cheese is melted and combined

13: Add green onions and parsley

14: Remove from heat

15: Serve with French Bread