Name: Crawfish Rice Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Cajun
Ingredients: ¼ cup canola oil; ⅓ cup all-purpose flour; 1 medium yellow onion, (diced); 3 medium celery stalks, (diced); 1 green bell pepper; 1 medium jalapeño, (seeded and diced); 3 cloves garlic; 2 medium Roma tomatoes, (cored and diced); 1 teaspoon chopped fresh thyme; 1 teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 3 cups seafood stock; 1½ pounds peeled cooked crawfish tails; 1 teaspoon Worcestershire; 1½ teaspoons Louisiana hot sauce; 2 tablespoons heavy cream; Kosher salt, (as needed); Freshly ground black pepper, (as needed); 4 cups cooked white rice, (for serving); 3 green onions, (thinly sliced); 2 tablespoons chopped flat-leaf parsley

Description

A delicious and hearty crawfish rice soup that warms the soul.

Ingredients

Scale

¼ cup canola oil
⅓ cup all-purpose flour
1 medium yellow onion, (diced)
3 medium celery stalks, (diced)
1 green bell pepper
1 medium jalapeño, (seeded and diced)
3 cloves garlic
2 medium Roma tomatoes, (cored and diced)
1 teaspoon chopped fresh thyme
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
3 cups seafood stock
1½ pounds peeled cooked crawfish tails
1 teaspoon Worcestershire
1½ teaspoons Louisiana hot sauce
2 tablespoons heavy cream
Kosher salt, (as needed)
Freshly ground black pepper, (as needed)
4 cups cooked white rice, (for serving)
3 green onions, (thinly sliced)
2 tablespoons chopped flat-leaf parsley

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Instructions

Heat a large heavy-bottomed pot or Dutch oven over high heat, add the oil and heat through.
Whisk the flour into the hot oil to make the roux.
Lower the heat to medium-low and continue to whisk until the roux becomes a deep brown color, about 10 minutes.
Add the onions, celery, bell pepper, jalapeño and garlic, cooking until the vegetables become soft, about 6 minutes.
Add the tomato then add the thyme, paprika, and cayenne, stirring to combine and cooking for about 1 minute.
Stir in the shellfish stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
Add the crawfish tails and stir in the Worcestershire, hot sauce and cream. Season with salt and pepper.
Ladle the mixture into soup bowls and top with a scoop of the rice. Garnish with green onions and parsley.

Notes

Adjust seasonings to taste.
Serve immediately for best flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 4g
Sodium: 980mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 24g
Cholesterol: 80mg