Best 3 Cream Of Crawfish Boil Soup Recipes
**Cream of Crawfish Boil Soup: A Seafood Symphony in a Bowl**
Indulge in the harmonious blend of flavors and textures that is Cream of Crawfish Boil Soup, a culinary symphony that pays homage to the vibrant essence of Louisiana's seafood heritage. This delectable soup captures the essence of a traditional crawfish boil, transforming it into an elegant and creamy masterpiece. Succulent crawfish, tender vegetables, a symphony of Cajun spices, and a velvety smooth cream base intertwine to create a dish that tantalizes the taste buds and warms the soul. Dive into the depths of this savory creation and embark on a journey of culinary bliss. In this recipe collection, you'll find two variations of this delightful soup: one that showcases the classic flavors of a traditional crawfish boil, and another that adds a touch of elegance with the addition of sherry and cream. Whichever you choose, be prepared for a sensory experience that will transport you to the heart of Louisiana's culinary traditions.
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.
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 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
Tips:
- Use fresh or frozen crawfish for the best flavor. If using frozen crawfish, thaw them in the refrigerator overnight or in a bowl of cold water for 30 minutes.
- Clean the crawfish by removing the heads and shells. You can also devein the crawfish, but this is optional.
- Use a large pot for the soup so that there is plenty of room for the crawfish and other ingredients.
- Bring the soup to a boil, then reduce the heat to a simmer and cook for 30 minutes, or until the crawfish are cooked through.
- Serve the soup hot with your favorite sides, such as rice, bread, or crackers.
Conclusion:
Cream of crawfish boil soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover crawfish from a crawfish boil. With its creamy texture and flavorful broth, this soup is sure to be a hit with everyone who tries it.
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