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Nutrition Facts
Serving Size 1 (452g) Recipe makes 6 servings
Calories 308
Calories from Fat 129		(41%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 863mg		35%
Potassium 846mg		24%
Total Carbohydrate 36.3g		12%
	Dietary Fiber 3.7g	14%
	Sugars 2.9g
Protein 10.4g		20%
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Cream of Crawfish Boil Soup

Recipe #371603 | 25 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: lolsuz
May 12, 2009

I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing. This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that were boiled with them. (My two-pound package contained two short corns on the cob, four little new potatoes, and two pounds of whole crawfish.) You can use whatever proportions you like, and don't let anybody tell you otherwise.

SERVES 6 (change servings and units)

Ingredients

4 tablespoons butter
4 tablespoons flour
1 (49 ounce) can chicken broth (I used fat-free to make up for all the butter)
crawfish tail, peeled (see note above for quantity)
2 ears corn, cut off the cob
4 new potatoes
1/2 pint half-and-half

Directions

1
Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
2
In a soup pot, saute the flour in butter, but do not brown it.
3
Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.
4
Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.
5
Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
6
Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.