Leftover Crawfish Boil Soup

Leftover Crawfish Boil Soup

Right now, we’re in the middle of crawfish season in Louisiana. Whenever my husband and I are invited to a crawfish boil, we make sure to clear our schedule. The crawfish, corn, potatoes, garlic, sausage, ::insert whatever vegetables are in the fridge::…it’s just all SO good. Some people may say it’s quite a bit of work/peeling for a tiny crawfish tail, but once you get the hang of it, it’s not so bad. It can be a bit messy, which is why most people enjoy the food outside with layers of newspaper and garbage bags lining the table. And usually…there’s always leftovers! I love leftover potatoes and corn…and peeling the rest of the crawfish for dishes the next day isn’t so bad either. The last boil we had with my husband’s family, I made this soup the next day, along with some mini crawfish pies (that recipe is coming later). It was a weekend-long feast!

This soup is perfect for those leftovers from the boil. While I didn’t add any, you could definitely add in some of the leftover boiled sausage as well. This recipe is versatile, and if you can’t eat it all, it freezes well too! You may notice that there’s no extra spices in this recipe, and that’s because the leftover boiled vegetables/meat have plenty of it as it is. It will cook into the broth, and I found it to still be pretty darn spicy. However, if you taste it at the end and feel that it still needs a little something, feel free to add in some cayenne pepper and/or salt.

Leftover Crawfish Boil Soup
Source: adapted from Louisiana Cookin’

Ingredients:

  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 2 cups leftover boil corn, scraped from the cobs
  • 2 cups chopped leftover boil potatoes
  • 1 cup leftover boil crawfish and/or chopped leftover boil smoked sausage (optional)
  • 1 15 oz. can crushed tomatoes with juice
  • 8 cups chicken broth
  • 1/2 cup heavy cream

Directions:

  1. Melt the butter and oil in a dutch oven over medium heat. Add the onions, and cook them until translucent (about 5 minutes). Add in the corn and potatoes, and cook the vegetables, stirring constantly, until the vegetables start to lightly brown (about 8 minutes).
  2. Add in the sausage/crawfish (if you have any), crushed tomatoes and chicken broth. Bring the soup to a gentle boil, and reduce the heat to medium-low. Simmer the soup for 30-40 minutes to allow the leftover boil flavors to develop into the soup. Stir in the heavy cream at the end, and enjoy!

 

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