Cream of Crawfish Boil Soup
Dive into the soulful flavors of the South with this Cream of Crawfish Boil Soup, a rich and creamy reinterpretation of the iconic seafood boil. This one-pot wonder combines tender crawfish tails, sweet corn, and hearty potatoes in a luxurious base of seafood stock, half-and-half, and heavy cream, all seasoned to perfection with bold Cajun spices. A fragrant sauté of onion, celery, and garlic forms the base, while a light roux adds just the right amount of thickness. Finished with a vibrant garnish of green onions and parsley, this soup is a comforting, flavor-packed dish perfect for cozy nights or impressing at gatherings. Serve it with crusty bread or crackers to soak up every last drop! Perfect for seafood lovers, this recipe brings the taste of Louisiana right to your kitchen.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 tablespoon All-purpose flour
- 6 cups Seafood or chicken stock
- 2 cups Russet potatoes, diced
- 1.5 cups Frozen or fresh corn kernels
- 1 cup Half-and-half
- 0.5 cup Heavy cream
- 2 cups Cooked crawfish tails
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Green onions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery, cooking until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux. This will help thicken the soup.
Gradually whisk in the seafood or chicken stock, ensuring there are no lumps.
Add the diced potatoes and bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Stir in the corn, half-and-half, heavy cream, and crawfish tails. Allow the soup to gently simmer for 5-7 minutes, ensuring it does not come to a rolling boil.
Add the Cajun seasoning, paprika, thyme, salt, and black pepper. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with sliced green onions and chopped parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 9405 mg | 409% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 40.1 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 747 mg | 57% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5107 mg | 109% | |
*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.
