Recipes > Soup/Stew

Crawfish Boil Soup

Prep Time

15 minutes

Cook Time

30 minutes

Servings

6-8 people

Tony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Crawfish Boil Soup. The chefs in the Test Kitchen say this hearty soup has all the flavors of a springtime crawfish boil.

Crawfish Boil Soup

Shop Tony's Flavors In This Recipe

Ingredients

  • 1/4 Cup Butter

  • 1 Package (16 Ounces) Andouille Sausage, Cut into 1/2-Inch-Thick Slices

  • 2 Cups Yellow Onion, Chopped

  • 1 Cup Red Bell Pepper, Chopped

  • 1 Cup Green Bell Pepper, Chopped

  • 1 Tablespoon Tony’s Original Creole Seasoning

  • 2 Cloves Garlic, Minced

  • 6 Cups Chicken Stock

  • 1 Pound Baby Red Potatoes, Quartered

  • 1 Teaspoon Dried Thyme

  • 1/8 Teaspoon Celery Seed

  • 1 Pound Cooked Crawfish Tails, Rinsed

  • 1 Package (10 Ounces) Frozen Yellow Corn Kernels, Thawed

  • 2 Tablespoons Fresh Lemon Juice

  • Garnish: Chopped Fresh Parsley

  • Clear

Directions

  1. In a large Dutch oven, melt butter over medium-high heat. Add andouille sausage; cook until lightly browned, about 5 minutes. Remove andouille using a slotted spoon and place on a plate.
  2. In the same pot, stir together onion, bell peppers and half of the Tony’s Original Creole Seasoning. Cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add stock, potatoes, thyme, celery seed and remaining Tony’s Original Creole Seasoning. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in andouille, crawfish, corn and lemon juice and cook for 2 minutes. Garnish with parsley, if desired.

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