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Crawfish Soup

A rich broth and flavor-packed crawfish make this soup a great rainy-day go-to.

Cooking/Prep Time: 45 minutes
Serves 12

Crawfish, Soup

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Ingredients

  • 2 Tbsp. unsalted butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 cup chopped carrot
  • 3 cloves garlic minced
  • 8 Roma tomatoes, seeded and chopped
  • 6 cups chicken broth
  • 1 (16 oz.) package crawfish tails
  • 1/2 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh bail
  • 1 tsp. hot sauce
  • 2 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/4 cup heavy whipping cream

Directions

1.) In a large Dutch oven, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add celery, bell pepper, and carrot. Cook until softened, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, chicken broth, and crawfish. Bring to a boil. Add lemon juice, parsley, basil, hot sauce, Worcestershire, salt, and pepper. Reduce to a simmer, and simmer 26 to 30 minutes. Stir in cream. Serve immediately.