Cream of Crawfish Boil Soup Recipe #371603
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.
by lolsuz
25 min | 10 min prep
SERVES 6
- 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
- Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
- In a soup pot, saute the flour in butter, but do not brown it.
- 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.
- 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.
- Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
- 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.
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5 stars