Cream Of Crawfish Boil Soup Recipes

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CREAM OF CRAWFISH BOIL SOUP



Cream of Crawfish Boil Soup image

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.

Provided by lolsuz

Categories     Crawfish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

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

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.

CRAWFISH BOIL



Crawfish Boil image

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like-these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don't forget the paper towels!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

10 pounds live crawfish (18/22 pp size)
2 cups kosher salt
1 1/2 pounds crab and crawfish boil seasoning, such as Zatarain's
1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced into 2-inch pieces
4 ears corn, broken into 3-inch pieces
2 large onions, peeled and quartered
3 lemons, juiced, rinds reserved
2 heads garlic, cut in half crosswise
1 stick (8 tablespoons) unsalted butter
1 bunch fresh thyme
4 fresh bay leaves
3 pounds small red potatoes
6 to 8 pounds ice cubes
Seafood boil seasoning, such as Old Bay, for serving

Steps:

  • Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
  • Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
  • Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
  • Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

CRAWFISH (SHRIMP) AND CORN SOUP



Crawfish (Shrimp) and Corn Soup image

Hubby had this soup in New Orleans when we were visiting friends. He loved it, and asked for the recipe. He has made it several times since then, usually when he is "on his own" for dinner (its very easy to prepare). Being a vegetarian--I've never tried it, so I don't have an opinion.

Provided by Dee514

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb crawfish or 1 lb fresh shrimp, cleaned
4 tablespoons butter
1/2 teaspoon garlic powder (or to taste)
1 cup chopped green onion
1 cup chopped mushroom (optional)
8 ounces Philadelphia Cream Cheese
2 (10 3/4 ounce) cans cream of potato soup
2 (11 ounce) cans white shoepeg corn
1 (10 3/4 ounce) can cream of mushroom soup
16 ounces half-and-half
tony cachere's creole seasoning
Tabasco sauce (to taste)

Steps:

  • In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender.
  • Soften cream cheese in microwave, and add to onions and mushrooms.
  • Lower heat to medium-low and add soups and corn, stir well.
  • Add crawfish or shrimp and half-and-half.
  • Season to taste with Tabasco sauce and Tony's Creole seasoning.
  • Cook for about 20 to 25 minutes.

CRAWFISH AND CORN SOUP



Crawfish and Corn Soup image

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

Provided by LucyF

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

½ cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
¼ cup chopped green onion
4 cups milk
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
¼ teaspoon Creole seasoning
½ teaspoon Worcestershire sauce
1 dash pepper sauce (such as Frank's Red Hot®)
salt to taste
1 pound crawfish, peeled

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.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.2 g, Cholesterol 82 mg, Fat 12.9 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 7.5 g, Sodium 749.9 mg, Sugar 9.8 g

CRAWFISH CHOWDER



Crawfish Chowder image

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
  • In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g

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