For the Soup:
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup butter
1/2 cup flour
1 quart seafood stock
2 lbs frozen crawfish tails
2 Tbl BBQ Shrimp Seasoning
2 cups heavy cream
Salt to taste
For the Croutons:
2 cups cubed hearty white or wheat bread, crusts removed
2 Tbl Rosemary Extra Virgin Olive Oil
4 Tbl Greek Island Blend

Soups are a great for feeding a crowd. Hearty soups like this one can stand in as the main dish. This soup gets a major, salt-free flavor boost fromĀ BBQ Shrimp Seasoning. While this blend’s name may say Shrimp, we use it in all sorts of ways. Smashburgers, Frittata and Corn Soup to name a few. BBQ Shrimp Seasoning: versatile and full of flavor.


1.In a heavy dutch oven, melt the butter and sweat the onion and celery until clear and softened. Add in the garlic and saute until just fragrant.
2.Add in the BBQ Shrimp Seasoning along with the flour and mix until a paste forms with the butter, seasoning and vegetables. Stir continuously until the paste turns a shade darker--you are making a blonde roux.
3.Slowly whisk in the seafood stock until well combined. Bring to a boil and lower to a simmer.
4.Add in half of the crawfish tails and simmer for 20 minutes.
5.Puree with a stick blender or in batches in a blender. Adjust the consistency of the soup with the heavy cream. Taste and adjust with more BBQ Shrimp Seasoning and salt. Stir in the remaining crawfish tails.
6.For the croutons: Place the bread cubes in a bowl. Drizzle with 2 Tbl Rosemary Extra Virgin Olive Oil and sprinkle with the Greek Island Blend. Toss to combine and coat all surfaces.
7.Heat a nonstick pan over medium-high heat and drizzle in Rosemary Extra Virgin Olive Oil to coat the bottom. In batches, brown the bread cubes until toasted on all sides.
8.Serve the soup with croutons on top.

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