Crawfish Boil Soup

Ingredients and Method

  • 1 12 Cup(s) Comeaux's Smoked Andouille Sausage, diced
  • 4 Clove(s) garlic, smashed
  • 1 sweet onion, chopped
  • 3 Cup(s) fresh corn, cut from the cob
  • 3 Cup(s) potatoes, cut in eights
  • 1 Pound(s) Louisiana Crawfish Tail Meat
  • 12 Cup(s) crawfish stock *Optional
  • 1 Tablespoon(s) olive oil
  • 12 Cup(s) dry white wine
  • 3 Stalk(s) celery, minced
  • 3 sprigs of thyme, de-stemmed
  • 4 Cup(s) whole milk
  • 14 Cup(s) flour
  • Kosher salt
  • black pepper
  • green onions, chopped
  • LA Crawfish Creole Seasoning
  • Louisiana Crawfish Hot Sauce
  1. Crawfish stock - made by straining and reducing some of the water from the crawfish boil pot (this step is optional) Show
  2. Heat oil in a large pot over medium/high heat Show
  3. Add the smoked andouille sausage Show
  4. Sauté to render the fat Show
  5. Add garlic, onion, celery, and thyme and sauté until the celery wilts Show
  6. Deglaze the pan with the white wine, stirring the brown bits in the pot with a wooden spoon Show
  7. Add corn and potatoes Show
  8. Add crawfish stock (optional) Show
  9. Add 3½ cup of whole milk - reserving ½ cup for later (you can substitute whole milk with 1 cup of half and half and 3 cups skim milk) Show
  10. Stir, taste and season to your liking with salt, pepper, Creole seasoning, and hot sauce Show
  11. In a small bowl, whisk the flour with the reserved cup of milk to create a paste Show
  12. Add paste slowly to soup while whisking to thicken Show
  13. Add the crawfish tails Show
  14. Simmer about 10 minutes Show
  15. Taste and adjust seasonings as desired Show
  16. Stir in green onions and serve Show