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  5. Crawfish and Corn Soup

Crawfish and Corn Soup

  • Preparation Time
    Prep
    15 min.
  • Cooking Time
    Cook
    30 min.
  • Serves
    Serves
    8

Crawfish and Corn Soup

Ingredients

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

Directions

  • 1

    Melt the butter in a large stockpot over medium high heat. Whisk in the flour/paprika mixture and cook for 3 - 4 minutes.

  • 2

    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.

  • 3

    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
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