Crawfish & Corn Soup
Submitted by Lansing
Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis is a Louisiana soup that earns its depth the long way. The shells and claws from boiled crawfish get fried in butter, then flamed with brandy for that caramelized, slightly smoky backbone. The stock simmers an hour with onion, celery, parsley, thyme, and garlic, pulling every drop of flavor from what most folks throw out.
A proper medium-brown roux comes next. Not blonde, not mahogany, somewhere in the middle where the flour smells like toasted pecans. Vegetables wilt in the roux, tomatoes go in with the reserved stock, and then the crawfish, fresh corn kernels, and a few cobs toss in for extra sweetness.
Worcestershire, Tabasco, and a second hit of thyme and bay pull it all together. The cobs come out before serving, having given up their starchy sweetness to the pot.
Pro Tips
- If using pre-boiled crawfish, go easy on the Tabasco. They’re already seasoned from the boil.
- Toss in the corn cobs with the kernels. They add a subtle corn milk sweetness you can’t get otherwise.
- Watch the roux like a hawk. A burnt roux turns bitter, and there’s no saving the pot.
- Flame the brandy off-heat for safety, standing back as you light.
Variations
- Shrimp stand in easily for crawfish if you can’t source the real thing.
- Add a splash of heavy cream at the end for a bisque-leaning version.
- Drop a pound of andouille slices in with the vegetables for a smokier finish.
Ingredients
Directions
Make stock first.
Ten pounds of boiled crawfish make one pound of meat.
Peel crawfish, reserving shells and claws.
Rinse shells and let drain. 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.
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.
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.
Let cook a few minutes.
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.
Remove the cobs and serve.
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.
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