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Nino's Crawfish Boil Soup

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.
Cook Time 40 minutes
Total Time 40 minutes
Course Soup
Servings 8

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.