Best Cream Of Crawfish Boil Soup Recipes

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.

GO-TO CRAWFISH ETOUFFEE

Steps:

• Melt the butter in a large, heavy skillet over medium heat, and stir in the onion, green bell pepper, green onions, and celery; cook the vegetables, stirring frequently, until the onion is translucent and the vegetables have begun to soften, about 10 minutes. Stir in the golden mushroom soup, parsley, Cajun seasoning, salt, and black pepper, and bring the sauce to a boil.
• Gently mix in the crawfish tail meat, and simmer until the crawfish tails are opaque, 10 to 15 minutes.

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 CHOWDER

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.