Crawfish boil soup

  • Crawfish Boil Soup
  • Crawfish Boil Soup, Photo 2
Recipe type: Main Dish
Number of serving: 3 servings
Preparation time: 19 minutes
Cook time: 16 minutes
Ready in: 35 minutes
Difficulty: Very Easy


The crawfish boil:
- 1 1/2 cup smoked sausage and/or andouille, diced
- 4 garlic cloves, smashed
- 1 sweet onion, chopped
- 2 - 3 cups fresh corn, cut from the cob
- 3 cups potatoes , cut in eighths
- 1 libra peeled crawfish tails, rinsed of fat
- 1/2 cup crawfish stock made by straining and reducing some of the water from the boiling pot (Optional, but gives a deeper flavor profile)

Other ingredients:
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 3 stalks celery, minced
- 3 sprigs thyme, de-stemmed
- 1 cup half and half + 3 cups skim milk, OR 4 cups whole milk (1/2 cup of skim or whole milk set aside for mixing with flour)
- 1/4 cup flour
- kosher salt
- black pepper
Creole seasoning
Tabasco or Louisiana hot sauce
3 green onions, chopped


Step 1:

Heat oil in a large pot over medium-high heat. Add the smoked sausage and/or andouille and saute' to render the fat.

Step 2:

Add the garlic, onion, celery, and thyme and saute' until celery wilts slightly.

Step 3:

Deglaze the pan with the white wine, stirring up the brown bits in the pot with a wooden spoon.

Step 4:

Add the corn, potatoes, crawfish stock (optional), half and half (if using), and milk (minus 1/2 cup for thickening).

Step 5:

Stir the mixture, taste and season to your liking with salt, pepper, Creole seasoning and hot sauce.

Step 6:

In a small bowl, whisk the flour with the reserved cup of milk to create a paste, then add slowly to soup while whisking.

Step 7:

Add the crawfish and simmer for about 10 minutes. Stir in green onions. Taste and adjust seasonings.

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