Crawfish and Corn Soup Recipe

 

Ingredients:

• 4 cups corn on the cob (from boiled crawfish) or 4 cans of corn
• 2 pounds boiled crawfish tails
• 1 quart low-sodium chicken stock or chicken bone broth
• 1/2 cup celery and 1/4 cup cream mixed together
• 1 quart heavy whipping cream mixed with tablespoon arrowroot
• 1 can creamed style corn
• 1 large yellow onion, finely chopped
• 4 bay leaves
• 1 teaspoon ground basil
• Salt, onion powder, garlic powder, and Cajun seasoning (to taste)
• Avocado Oil for sautéing
• Toasted buttered sourdough bread (for serving)

Instructions:

1. Heat a 6-quart saucepan over medium heat and coat the bottom with enough oil to sauté the onion.
2. Add the finely chopped onion, bay leaves, and a pinch of salt. Sauté for about 5 minutes, until the onion is translucent and fragrant.
3. If using corn on the cob from boiled crawfish, remove the corn kernels from the cobs. If not, you can use canned corn.
4. Add the corn kernels to the sautéed onion mixture. Also, add the ground basil, onion powder, garlic powder, and Cajun seasoning to taste. Sauté for about 5 minutes.
5. Introduce the boiled crawfish tails to the pan and sauté for an additional 5 minutes, allowing the flavors to meld.
6. Stir in the cream and celery and the low-sodium chicken stock. Also, add the can of creamed style corn. Allow the mixture to gently simmer for another 5 minutes.
7. Allow the cream to heat thoroughly through the simmering process.
8. Remove the bay leaves from the soup before serving.
9. Serve the Crawfish and Corn Soup hot, accompanied by toasted buttered French bread.

Enjoy your delicious Crawfish and Corn Soup!