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Crawfish and Corn Soup















Trans-fat Free, Good source of fiber


1 pound crawfish tails
2 cups corn
1 can creamed corn
1 cup onions
2 each celery stalks
1 bunch scallions, spring or green onions
4 tablespoons parsley leaves
6 tablespoons butter
6 tablespoons all-purpose flour
1 tablespoon worcestershire sauce
1 pound tomatoes
4 tablespoons butter
¼ cup brandy


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 38849% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 487mg 20%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 36g
Vitamin A 33% Vitamin C 38%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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