Crawfish Shrimp and Corn Soup
Dive into the bold, comforting flavors of the South with this Crawfish Shrimp and Corn Soup, a rich and hearty dish that’s perfect for any occasion. This creamy Louisiana-inspired soup features tender crawfish tails, succulent shrimp, and sweet kernels of corn, all simmered in a velvety blend of chicken stock and heavy cream. Aromatic vegetables, a golden roux, and a kick of Cajun seasoning create layers of depth and spice, while bay leaves and thyme add a savory herbal touch. Garnished with fresh green onions and parsley, this soup is as visually appealing as it is delicious. Ready in just an hour, it’s the ultimate one-pot meal to serve with crusty bread or crackers for a soul-warming experience the whole family will love. Perfectly balanced between indulgent and wholesome, this recipe is your new go-to for seafood soup cravings!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup all-purpose flour
- 6 cups chicken stock
- 2 cups heavy cream
- 3 cups frozen corn kernels
- 1 pound cooked crawfish tails
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup green onions, thinly sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, green bell pepper, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened.
Sprinkle in the flour and stir continuously to form a roux, cooking for 2-3 minutes until light golden brown.
Gradually pour in the chicken stock while stirring to avoid lumps. Bring to a simmer.
Stir in the heavy cream, corn, Cajun seasoning, paprika, dried thyme, bay leaves, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
Add the crawfish tails and raw shrimp to the pot. Simmer for an additional 5-7 minutes, or until the shrimp are pink and fully cooked.
Taste the soup and adjust seasoning with more salt, pepper, or Cajun seasoning if needed.
Remove the bay leaves and discard. Ladle the soup into bowls.
Garnish each serving with green onions and parsley before serving. Enjoy warm with crusty bread or crackers!
Nutrition Facts
Calories |
4475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2203 mg | 734% | |
| Sodium | 7002 mg | 304% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 54.1 g | ||
| Protein | 298.7 g | 597% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4824 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
