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  • Writer's pictureTommy Centola

Crawfish Soup

It's my favorite food time of the year, Crawfish season. The weather is starting to get nicer (we are just getting over a history making snow storm.) Time to get out the boiling pots and boil some mudbugs. As much as I like boiled crawfish, I love to make dishes with crawfish tails. Here comes two recipes this week with the star of the season.

2 tablespoons butter

1 cup onions, chopped

1 cup celery, chopped

1 cup green bell pepper, chopped

3 cloves garlic, minced

8 Roma tomatoes, seeded and chopped

6 cups seafood stock

1 pound crawfish tails

1/2 cup fresh lemon juice

1/2 cup fresh parsley, minced

1 tablespoon fresh basil, chopped

1 teaspoon hot sauce

2 teaspoons Worcestershire sauce

1 1/2 teaspoons with Creole seasoning

1/4 cup heavy cream

In a large Dutch oven, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add celery and bell peppers. Cook until softened, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, seafood stock, and crawfish. Bring to a boil. Add lemon juice, parsley, basil, hot sauce, Worcestershire sauce, and Creole seasoning. Reduce to a simmer, and simmer 26 to 30 minutes. Stir in cream. Serve immediately.

Creole & Cajun Comfort Food is now available online.


Good Cooking, Good Eating and Good Living!!!

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