Easy, Post-Boil Crawfish and Corn Soup Recipe
You’ve had your crawfish boil; you’ve eaten until you can’t eat anymore. You’ve peeled the leftover crawfish to use for something else, but what? Well, this quick soup recipe is sure to delight and can use up most of those leftovers.
This easy, semi-homemade recipe will put those leftover crawfish, corn, and potatoes to good use. With just a few additional ingredients (aside from your boil leftovers) it is a quick and easy meal for a weeknight dinner or to take for lunch.
The Basics
- 1 Package of Etouffee base (Zatarian’s, LA Fish Fry, Tony’s Chachere’s)
- 4 cups half and half
- 2 cups of corn (from your boil, cut from the cobb)
- 2 cans cream of potato soup (or make your own with the potatoes from the boil, this is what I do. the recipe below)
Make the etouffee mix according to the package instructions. Depending on the brand you’ll need some additional ingredients. Next add in the crawfish, half and half, corn, and cream of potato. Cook until heated through. Enjoy! That’s it, it’s that easy. It freezes well and since it is more bisque-like it is great for saving for those colder months.
Cream of Potato
- 4 TBSP butter
- 1cup of diced/chopped potatoes
- ½ cup flour
- 2 tbsp concentrated stock (I use vegetable or chicken)
- 1 cup of water
- 1 cup of half and half (you’re already using it in the soup) or whole milk
- salt & pepper to taste
In a pot melt butter, stir in potatoes cook them down for about 5 mins, and mash them a bit to make it smoother. Stir in the flour…yes, it’s very thick. Whisk in the water slowly to avoid making it lumpy. Then repeat with the half and half. Add salt & pepper. Cook down for a few minutes. Then use in the recipe above.
