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Ingredients Jump to Instructions ↓

  1. 1 lb Crawfish tails - peeled

  2. 2 c Corn - cut from the cob,

  3. -reserving about 4 cobs

  4. 1 cn Corn - cream-style

  5. 1 c Onions - finely chopped

  6. 2 Ribs celery - finely chopped

  7. 1 Med. bell pepper - finely

  8. -chopped

  9. 1 bn Green onions - finely

  10. 2 or 

  11. Of the fresh green part)

  12. 4 tb Parsley - minced

  13. 3 Clove garlic - minced 

  14. 3 or -4 cloves, depending on

  15. -size)

  16. 6 tb Butter

  17. 6 tb Flour

  18. 1 tb Worcestershire sauce

  19. 1 lb Tomatoes - canned, drained

  20. -(reserve liquid)

  21. 1 Bay leaf - or 

  22. 1 ts Thyme

  23. Salt, pepper and Tabasco to

  24. -taste

  25. STOCK:

  26. Shells and claws for peeled

  27. -crawish, NOT the heads

  28. 4 tb Butter

  29. 1/4 c Brandy - or Cognac

  30. 1 c White wine

  31. Water

  32. 1 Carrot - cut into large

  33. 1 Rib celery - cut into large

  34. -pieces

  35. 3 Green onions - cut into -large pieces

  36. 3 Sprig parsley - whole

  37. 2 Clove garlic

  38. 1 Bay leaf

  39. 1 pn Thyme

Instructions Jump to Ingredients ↑

  1. Number of Servings: 8 Make stock first. Ten pounds of boiled crawfish make one pound of meat.

  2. Peel crawfish, reserving shells and claws. Rinse shells and let drain.

  3. Melt butter in a large pot; add shells and fry until sizzling and hot, turning them often. When shells are hot enough, heat a small pot, pour in brandy and ignite. Remove shells from fire, pour in brandy, tossing and turning until the flame dies down.

  4. Add wine and water to cover shells. Add onion, celery, green onions, parsley, garlic, thyme and bay leaf. Let it all simmer for an hour. Strain carefully and reserve.

  5. In another pot, melt butter, add flour and let cook on low fire until medium brown. Add chopped vegetables and let cook on a low fire until wilted, stirring often. Chop tomatoes and add to pot with reserved liquid.

  6. Let cook a few minutes.

  7. Add stock — just enough to make a soupy consistency — then add Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four of the cobs (for added flavor). Let simmer an hour. Taste for salt, pepper and Tabasco. If using boiled crawfish, it is usually peppery enough.

  8. Remove the cobs and serve.

  9. If the soup is too thick, add more stock or water. If it’s too thin, cook a little more flour and add to thicken it.

  10. Serves 8.

  11. NOTE: If you prefer to buy crawfish tails already picked, buy a couple of pounds of boiled crawfish and pick them so as to have the shells to make your stock. Shrimp may be substituted.

  12. Grand Prize Winner by Marguerite Sigur, Times-Picayune Cooking Contest, 1984.

  13. Posted by Michelle Bass. Courtesy of Fred Peters.

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