Crawfish and Corn Soup
-
Prep
15 min. -
Cook
30 min. -
Serves
8
| 8 Tbsp | 8 tablespoons unsalted butter |
| ½ cup | ½ cup all-purpose flour mixed with 1 tablespoon paprika |
| 1½ Tbsp | 1 ½ tablespoons Better Than Bouillon® Roasted Chicken Base, mixed with 6-cups hot water |
| 2 cup | 2 cups corn kernels |
| 1 cup | diced white onion |
| 1 cup | diced celery |
| 1 cup | diced green bell pepper |
| 1 Tbsp | minced garlic |
| 1 | bay leaf, crumbled |
| ½ tsp | dried thyme |
| 2 Tbsp | Louisiana Gold Green Pepper Sauce with Tabasco Peppers |
| black pepper, to taste | |
| 1 lb | crawfish tails |
Melt the butter in a large stockpot over medium high heat. Whisk in the flour/paprika mixture and cook for 3 - 4 minutes.
Add the Roasted Chicken broth and whisk until smooth. Add the corn, onion, celery, bell pepper, garlic, bay leaf, thyme and Pepper Sauce. Let simmer for 15 minutes. Add black pepper to taste.
Stir in the crawfish and simmer for 10 minutes. Serve immediately.
Try this dish with Better Than Bouillon Reduced Sodium Roasted Chicken Base.
Recipe tags: Louisiana Gold Pepper Sauce, easy difficulty, lunch, stovetop
