Louisiana crawfish boils are legendary and the leftovers can be just as satisfying. This recipe takes the best of a spicy boil, the "trash," as we call it here, and with a few added ingredients a delicious soup is a hit. I only use Savoie's® sausage and tasso in my boils so it's no wonder that it is awesome.
Ingredients
- 1 lb crawfish tails (peeled)
- 1 lb Savoie's® Smoked Sausage (diced)
- 8 oz Savoie's® Pork Tasso (diced)
- 6 small cobs corn (trim corn off cobs)
- 6 red potatoes (diced)
- ½ bulb garlic (should squeeze out like butter after boil)
- 1 onion (chopped)
- 1 stick butter
- ½ cup flour
- 1 cap-full liquid Shrimp & Crab Boil
- 4 cups milk
- 4 cups water or stock (I prefer shrimp or chicken stock)
- ½ cup green onion tops (chopped)
- 1 cup shredded cheese (provolone or cheddar)
- Savoie's® old fashioned seasoning and hot sauce to taste
Directions
- Make a roux over med-low heat with butter and flour.
- Add milk, chicken stock, and liquid crab boil.
- Stir often so bottom won't burn - cook 15-20 min.
- Add corn, potatoes, onion, garlic, sausage, tasso, and crawfish.
- Reduce heat to low and cook 20 minutes, stirring occasionally.
- Add salt, pepper, and hot sauce to your taste. Add green onion tops.
- Serve with shredded cheese.
- Note: Soup should have a spicy kick. If crawfish boil was already very spicy then adjust crab boil and/or hot sauce.
