Best 5 Crawfish Potato Soup Recipes
Indulge in the tantalizing flavors of Louisiana with Crawfish Potato Soup, a hearty and comforting dish that embodies the essence of Cajun cuisine. This delectable soup is a fusion of fresh crawfish, tender potatoes, and aromatic spices, simmered together in a flavorful broth. The crawfish lend a delicate sweetness to the soup, while the potatoes provide a creamy texture and a satisfying bite. Enhanced with the vibrant flavors of the Cajun Holy Trinity (celery, bell pepper, and onion), garlic, and a touch of cayenne pepper, this soup promises an explosion of taste in every spoonful. As you savor the rich and savory broth, you'll be transported to the heart of Louisiana, where bold flavors reign supreme.
Accompanying this delectable Crawfish Potato Soup recipe are two equally enticing variations. For those who prefer a creamy and indulgent experience, the Creamy Crawfish Potato Soup offers a velvety and luxurious texture, thanks to the addition of heavy cream and cream cheese. This variation is a true delight for soup enthusiasts who appreciate a rich and decadent taste.
If you're seeking a lighter and healthier alternative, the Crawfish and Corn Soup presents a refreshing take on this classic dish. Bursting with the sweetness of corn and the subtle smokiness of bacon, this soup is a symphony of flavors that will tantalize your taste buds. Whether you prefer the traditional Crawfish Potato Soup, the creamy indulgence of the Creamy Crawfish Potato Soup, or the light and flavorful Crawfish and Corn Soup, you're sure to find a recipe that suits your palate and satisfies your cravings.
CRAWFISH AND CORN SOUP
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
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
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
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
CORN, POTATO AND CRAWFISH SOUP
Steps:
- Dice potatoes and put in large pot. Dice onion and add to potatoes. Add just enough water to cover potatoes. Bring to boil until potatoes are soft enough to mash onto sides of pot.
- Turn to medium heat and add corn, seasonings and crawfish. Stir until mixed.
- Slice cheese into chunks and add to mixture until melted. Turn on low heat and simmer until desired thickness. Serve with French bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAM OF CRAWFISH BOIL SOUP
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
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, CORN, AND POTATO SOUP
Steps:
- Saute onions in butter until tender. Stir in half-and-half, soup, and corn until well mixed, cook for 5 minutes.
- Stir in crab boil and crawfish tails until well mixed. Cook on medium heat for 25 minutes, stirring every 5-10 minutes.
- Serve with crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Choose the right crawfish. Look for crawfish that are bright red and have a firm shell. Avoid crawfish that are brown or have a slimy texture.
- Clean the crawfish properly. Rinse the crawfish thoroughly under cold water. Remove the heads and tails. Devein the crawfish by making a shallow cut along the back and removing the dark vein.
- Use a good quality stock. The stock is the base of the soup, so it's important to use a good one. You can use chicken stock, vegetable stock, or seafood stock. If you're using chicken stock, you can add some shrimp shells or crab shells to give it a more seafood flavor.
- Don't overcook the crawfish. Crawfish only take a few minutes to cook. If you overcook them, they will become tough and rubbery.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
Conclusion:
Crawfish potato soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It's also a great way to use up leftover crawfish. With these tips, you can make a crawfish potato soup that is sure to please everyone at your table.
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