Cream of Crawfish Soup
Serves 6 to 8. Voted one of Baton Rouge, Louisiana newspaper's: The Advocate’s Best of the Best recipes in 2004.
From: “Roux to Do” cookbook, published by Covington, Louisiana Junior League
1 lb. crawfish tails with fat
½ cup chopped green onions
1 cup chopped fresh mushrooms
2 cups chicken broth, heated
½ stick butter
1 onion, finely chopped (about 1 cup)
½ cup flour
2 cups whipping cream, warmed
2 cups milk, warmed
2 teaspoons salt, or to taste
2 teaspoons cracked black pepper, or to taste
2 teaspoons Creole seasoning, or to taste
2 teaspoons garlic powder
Paprika for garnish
Process the crawfish tails, green onions and mushrooms in a food processor until ground but not mushy, adding 1 cup of the chicken broth, if needed.
Melt butter in heavy 3-quart saucepan over medium-high heat. Add chopped onion and saute for 5 minutes. Stir in the flour with a whisk. Cook 1 or 2 minutes, stirring constantly.
Add remaining chicken broth and stir until well blended. Add the ground crawfish mixture and mix well. Simmer over medium heat for 5 minutes, stirring constantly.
Add the whipping cream and milk. Season to taste with salt, pepper, Creole seasoning and garlic powder. Mix very well.
Bring to boil then reduce the heat to the lowest setting. Simmer for 5 minutes, stirring constantly. Remove from heat.
Ladle into soup bowls. Garnish each lightly with a pinch of paprika.
Note: For other recipes visit my other fun blog –
Romancing The Chocolate