This hearty soup has all the flavors of a springtime crawfish boil.
Crawfish Boil Soup
Makes 8 Servings
- ¼ cup salted butter
- 1 (16-ounce) package andouille sausage, cut into ½-inch-thick slices
- 2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 tablespoon Creole seasoning*
- 2 cloves garlic, minced
- 6 cups chicken stock
- 1 pound baby red potatoes, quartered
- 1 teaspoon dried thyme
- ¾ teaspoon kosher salt
- ⅛ teaspoon celery seed
- 1 pound cooked crawfish tails, rinsed
- 1 (10-ounce) package frozen yellow corn kernels, thawed
- 2 tablespoons fresh lemon juice
- Garnish: chopped fresh parsley
- In a large Dutch oven, melt butter over medium-high heat. Add andouille; cook until lightly browned, about 5 minutes. Remove andouille using a slotted spoon, and place on a plate.
- In same pot, stir together onion, bell peppers, and half of Creole seasoning; cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic; cook for 1 minute. Add stock, potatoes, thyme, salt, celery seed, and remaining Creole seasoning. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 15 minutes. Stir in andouille, crawfish, corn, and lemon juice; cook for 2 minutes. Garnish with parsley, if desired.
*We used Tony Chachere’s Original Creole Seasoning.