Crawfish Pepper Jack Soup Recipes

CREAMY CRAWFISH BISQUE

Steps:

• 1. Saute diced onion, red bell pepper, and green onions in melted butter until soft. Add Crawfish tails and simmer, remove from heat.
• 2. Add in tomato paste and stock, whisk together well. Slowly add heavy whipping cream, half and half while whisking on low heat.
• 3. Add Crawfish mixture and seasonings. Simmer and stir until mixture is thickened. Serve with lemon zest and a side of french bread for dipping! Tres Bien!

PEPPER JACK CRAB SOUP

Steps:

• In 2 quart saucepan, combine potatoes, celery and water. Bring to boil. Lower heat and simmer for 15 minutes.
• Meanwhile, melt butter in a large soup pot. Add onion and simmer for 5 minutes. Onions should be translucent but not browned. Add flour and stir until smooth and thick.
• Slowly stir in milk and crab juice from the can.
• Add cooked potatoes, celery and watery to the pot. Boil for one minute.
• Slowly add cheese, crab, and imitation crab.
• Salt and pepper to taste.
• Serve with warm crusty bread.

PEPPER JACK CHEESE SOUP RECIPE

Steps:

• In a medium frying pan melt 2 tablespoons of the butter over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and cook and stir for 30 seconds.
• Add the chicken broth and drained diced tomatoes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 10 minutes.
• Meanwhile, in a large saucepan over medium heat melt the remaining 2 tablespoons of butter. Whisk in the flour, salt and black pepper until smooth. Cook for a minute while whisking. Slowly whisk in 1 cup of whole milk. Cook while stirring until it comes to a boil. While continuing to stir so that you don't scorch the bottom of the pot, allow it to boil for one minute.
• Stir the simmered broth and veggies into the thickened milk. Add the pepper jack and the remaining milk. Cook and stir over medium heat until the cheese is melted. Do not let it boil.
• Taste and add a bit more salt and pepper if desired.

LOUISIANA CRAWFISH BISQUE

Steps:

• Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

CRAWFISH AND CORN SOUP

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

CREAM OF CRAWFISH BOIL SOUP

Steps:

• 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.

LOUISIANA CRAWFISH CASSEROLE

Steps:

• Mix all ingredients except cheeses and pour into a large greased casserole.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle cheeses over casserole.
• Return to oven and bake for 15 minutes more.