Cream Of Crawfish Boil Soup Recipe

Transform your crawfish boil leftovers into a creamy, dreamy soup that's bursting with flavor! This recipe uses leftover crawfish, corn, and potatoes from your boil to create a comforting and delicious meal. Don't let those precious crawfish remnants go to waste – turn them into a culinary masterpiece. This recipe is adaptable, so feel free to adjust ingredient quantities to your liking. Get ready to sing in the kitchen!

Prep Time 15 mins
Cook Time 25 mins
Calories 304.1 kcal
Protein 20g
Rating 4.8 (4 Reviews)
Cream Of Crawfish Boil Soup

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Of Crawfish Boil Soup

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How to Make Cream Of Crawfish Boil Soup

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Whisk in flour and cook for 1-2 minutes, creating a roux.
  3. Gradually whisk in chicken broth until smooth.
  4. Add diced potatoes and corn. Bring to a simmer and cook until potatoes are tender (about 8-10 minutes).
  5. Stir in crawfish boil liquid, heavy cream, cayenne pepper, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
  6. Add cooked crawfish and heat through (about 3-5 minutes). Do not overcook.
  7. Serve hot, garnished with chopped green onions (optional).

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

13g

Fat

41g

Carbs

11g