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    You are in: Home / Recipes / Cream of Crawfish Boil Soup Recipe
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    Cream of Crawfish Boil Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    lolsuz's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
    2. 2
      In a soup pot, saute the flour in butter, but do not brown it.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
    6. 6
      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.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on May 01, 2011

      55

      Great easy recipe! Didn't have to add anything. It was perfect! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2010

      45

      NUMMY! this will definitely be on my list of things to do with all that crawfish left over from a boil. I kind of eyeballed amounts, and had to add some extra seasoning, because my FIL's at the boil was a little bland, just some extra salt, pepper, and Tony Cachere's. I also didn't blend this, because my stick blender has gone to the great recycling center in the sky. It was fabulous chunky! Is it wrong that I want my DH to boil up a batch next year just so we can have this again? I think he will agree to based on the way he licked the pot clean! If only the kids would eat crawfish . . . Thanks for posting, this is such a keeper for my family!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2009

      55

      Oh my, oh my. That was amazing. I don't find myself with extra crawfish from a boil very often. I may have to simulate one and hope for the best.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cream of Crawfish Boil Soup

    Serving Size: 1 (456 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 304.1
     
    Calories from Fat 130
    42%
    Total Fat 14.4 g
    22%
    Saturated Fat 8.2 g
    41%
    Cholesterol 35.2 mg
    11%
    Sodium 853.6 mg
    35%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.4 g
    13%
    Protein 10.4 g
    20%

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