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Cream Of Crawfish Soup
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- #50229
Like a creamy bowl of New Orleans. Butter-sauteed onions flavor a thick, hearty broth for crawfish tails spiced with cayenne, garlic, and onion.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1/2 cup onion, chopped
1/4 cup melted butter
1/2 cup flour
2 cups chicken stock
4 cups half and half
1 pound crawfish tails, finely ground
1/2 bunch chopped green onions
1 1/4 teaspoon onion powder
1 1/4 teaspoon garlic powder
1 pinch cayenne pepper
directions
In a skillet, saute onion in butter 3 to 5 minutes. Add flour and cook 5 minutes on medium heat. Add chicken stock and cook 5 minutes. Slowly whisk in half and half, stirring constantly.
Add seasoned crawfish tails (run them through a food processor or blender until finely chopped). Simmer on low for about 15 to 20 minutes. Recipe may be doubled.
added by
Jennsm18
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 24, 2024
I love this recipe. It tastes very similar to the recipe that The Caterie restaurant that was in Baton Rouge use to serve. I did soak my crawfish in the fridge for a couple of hours in 1 1/2 teaspoons of Zatarains crab boil and a tablespoon of Tony Chachere's Creole seasoning for an added kick of flavor.
December 28, 2018
This is very good. I only blended half of the crawfish, so I still had some bigger chunks, which we liked. I would definitely make this again.
June 1, 2010
This was so easy to make.I like that it doesn't require a lot of ingredients. The best thing was that my picky husband loved it! We ate crawfish bisque in New Orleans and the taste of this was very similar. Will definetely fix it again.
April 30, 2007
I used 1lb of frozen crawfish tails. It was outstanding. I did not cut the crawfish up small because I like a more hardier soup. However I did add old bay to it also. About 1 tabelspoon. The shop held for about 2-3 days. very good! will make again!