Crawfish and Corn Soup

15 Min.
20 Min.
8
Ingredients
1
pound crawfish tails
1 pound crawfish tails
8
tablespoons unsalted butter
8 tablespoons unsalted butter
½
cup all-purpose flour mixed with 1-tablespoon paprika
½ cup all-purpose flour mixed with 1-tablespoon paprika
tablespoons Better Than Bouillon® Roasted Chicken Base, mixed with 6-cups hot water
1½ tablespoons Better Than Bouillon® Roasted Chicken Base, mixed with 6-cups hot water
2
cups corn kernels
2 cups corn kernels
1
cup each diced white onion, celery, and green bell pepper
1 cup each diced white onion, celery, and green bell pepper
1
tablespoon minced garlic
1 tablespoon minced garlic
1
bay leaf crumbled
1 bay leaf crumbled
½
teaspoon dried thyme
½ teaspoon dried thyme
2
tablespoons The Original “Louisiana” Brand Hot Sauce™
2 tablespoons The Original “Louisiana” Brand Hot Sauce™
Directions
  1. Melt the butter in a large stockpot over medium high heat. Whisk in the flour 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 Hot Sauce to the pot and simmer for 15 minutes.
  3. Remove the pot from the heat and stir in the crawfish. Serve immediately.
Try this dish with Better Than Bouillon® Reduced Sodium Roasted Chicken Base.

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