CRAWFISH BOIL SOUP
6-8
servings1
hourThis Crawfish Boil Soup is the perfect way to make use of leftovers from the boil: crawfish, corn and potatoes. But many of you are wondering: what are crawfish boil leftovers? Never heard of it. Perfectly valid! Here’s the great news…you can capture the essence of a crawfish boil in this warm, comforting soup that’s brimming with flavor. Start with smoked sausage and add in crawfish, corn and potatoes along with Chackbay Blend. This soup delivers bold flavors in a hearty, satisfying bowl.
Ingredients
1 lb smoked sausage, sliced
1 large yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 Tbl all-purpose flour
1 lb small red potatoes, halved or quartered
6 cups chicken stock
2 tsp Chackbay Blend
1 tsp salt
1/2 tsp Dried Thyme Leaf
Pinch Celery Seed
1 lb Crawfish tails
10 oz Corn, fresh or frozen
Juice of 1 lemon
Chopped fresh parsley and scallions, for serving
Instructions
- Heat a large Dutch oven over medium-high heat. Drizzle in Garlic Jalapeno Oil to coat the bottom. Sear the sliced sausage until browned, about 8 minutes. Move to a plate.
- In the same pot with the drippings from the sausage, add in the onion, bell peppers and Chackbay Blend. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook for 1 minute. Add the flour and stir to combine. The mixture should be pasty. If it’s too dry, add in a drizzle of oil. Cook for 2 minutes.
- Add the stock. Stir, scraping up any stuck on bits, and bring to a boil. Add the potatoes, thyme, salt and celery seed. Boil for about a minute, then reduce the heat. Place the lid, slightly ajar, on the pot, and simmer until potatoes are tender, about 15 minutes. Stir in the seared sausage, crawfish tails, corn and lemon juice. Cook for about 5 minutes to cook the crawfish tails and heat the corn. Taste and adjust with salt. Serve with a garnish of chopped parsley and slivered scallions.
