Crawfish Soup

Crawfish Soup
Serves 12
A rich and creamy crawfish soup.
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  1. 2 tablespoons unsalted butter
  2. 1 cup chopped onion
  3. 1 cup chopped celery
  4. 1 cup chopped green bell pepper
  5. 1 cup chopped carrot
  6. 3 cloves garlic, minced
  7. 8 Roma tomatoes, seeded and chopped
  8. 6 cups chicken broth
  9. 1 (16-ounce) package crawfish tails
  10. 1/2 cup fresh lemon juice
  11. 1/4 cup chopped fresh parsley
  12. 1 tablespoon chopped fresh basil
  13. 1 teaspoon hot sauce
  14. 2 teaspoons Worcestershire sauce
  15. 1 teaspoon salt
  16. 1/2 teaspoon ground black pepper
  17. 1/4 cup heavy whipping cream
  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.
Louisiana Cookin


  1. I’m Trying This Recipe Tomorrow.We Had A Crawfish Boil Yesterday.I Had Leftover Crawfish.I Peeled Them,And Purchased 4 Packs Of Crawfish Tails At The Grocery Store.I Have A Feeling This Will Be A Winner.And With The Lil Chill In The Air,Can’t Go Wrong.


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