Cream of Crawfish Boil Soup
Updated: Jan 4
It is still a little chilly here in Arkansas. That does not stop me from having a crawfish boil. So, I am always trying to come up with new ideas to use the leftover crawfish. Here is a recipe that not only uses the remianinig crawfish, but also leftover corn and potatoes. Try it after your next crawfish boil.
4 tablespoons Butter
4 tablespoons Flour
6 cups Crawfish Stock (You can sub Chicken Stock or Broth)
2 pounds Crawfish Tails, peeled
2 petit ears Corn, cut off the cob
4 New Potatoes
1 cup Half-and-Half
Creole Seasoning to taste
In a soup pot, sauté the flour in butter, but do not brown it (about 4 minutes). Pour the stock in all at once, stirring with a whisk until blended. 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 a soup until it is mostly smooth. If you don’t have a stick blended, you can use a blender, blending in batches. Add the half and half and the remaining crawfish and corn. Stir well while heating for 5 minutes more. Serve.