We love how simple and delicious Crawfish & Corn Soup recipe is!
1 lb crawfish tails – peeled
2 cup corn – cut from the cob, reserving; about 4 cobs
1 can corn – cream-style
1 cup onions – finely chopped
2 ribs celery – finely chopped
1 med. bell pepper – finely chopped
1 bunch green onions – finely chopped (use; about 2 or 3
1 of the fresh green part)
4 tablespoon parsley – minced
3 clove garlic – minced (3 or 4 clove; s, depending on si
6 tablespoon butter
6 tablespoon flour
1 tablespoon worcestershire sauce
1 lb tomatoes – canned, drained (reserve; liquid)
1 bay leaf – or 2
1 teaspoon thyme
1 salt, pepper and tabasco to taste
1 stock:
1 shells and claws for peeled crawish; , not the heads
4 tablespoon butter
1/4 cup brandy – or cognac
1 cup white wine
1 water
1 carrot – cut into large pieces
1 rib celery – cut into large pieces
3 green onions – cut into large piece; s
3 sprig parsley – whole
2 clove garlic
1 bay leaf
1 pinch thyme
Number of Servings: 8
Make stock first. Ten pounds of boiled crawfish make one pound of
meat. Peel crawfish, reserving shells and claws. Rinse shells and let
drain. Melt butter in a large pot; add shells and fry until sizzling
and hot, turning them often. When shells are hot enough, heat a
small pot, pour in brandy and ignite. Remove shells from fire, pour
in brandy, tossing and turning until the flame dies down.
Add wine and water to cover shells. Add onion, celery, green onions,
parsley, garlic, thyme and bay leaf. Let it all simmer for an hour.
Strain carefully and reserve.
In another pot, melt butter, add flour and let cook on low fire until
medium brown. Add chopped vegetables and let cook on a low fire until
wilted, stirring often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.
Add stock — just enough to make a soupy consistency ~- then add
Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four
of the cobs (for added flavor). Let simmer an hour. Taste for salt,
pepper and Tabasco. If using boiled crawfish, it is usually peppery
enough.
Remove the cobs and serve.
If the soup is too thick, add more stock or water. If it’s too thin,
cook a little more flour and add to thicken it.
Serves 8.
NOTE: If you prefer to buy crawfish tails already picked, buy a
couple of pounds of boiled crawfish and pick them so as to have the
shells to make your stock. Shrimp may be substituted.
Grand Prize Winner by Marguerite Sigur, Times-Picayune Cooking
Contest, 1984.
Posted by Michelle Bass. Courtesy of Fred Peters.
always the best, Murph
Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, Corn, crawfish, food, Foodist Networks, Global Fusion Americana, Recipes, Soup