Creamy Crawfish Soup
Makes 4 servings
  • 6 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 (6-ounce) can tomato paste
  • 3 cups low-sodium chicken broth
  • 3 cups low-fat buttermilk
  • 1 tablespoon Creole mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon soy sauce
  • ½ teaspoon Creole seasoning
  • 2 pounds cooked crawfish tails
  • Garnish: hot sauce and chopped fresh chives
  1. In a large stockpot, melt butter over medium heat. Add onion, shallot, and garlic; cook until tender, about 5 minutes. Stir in flour, and cook, stirring constantly, until golden, about 5 minutes.
  2. Add tomato paste, broth, buttermilk, mustard, vinegar, salt, pepper, soy sauce, and Creole seasoning. Bring to a boil; reduce heat, and simmer for 10 minutes. Remove from heat. In batches, transfer mixture to the container of a blender, and blend until smooth.
  3. Return soup to pot. Bring to a boil; reduce heat, and add crawfish. Simmer for 5 minutes. Garnish with hot sauce and chives, if desired.
Recipe by Louisiana Cookin at