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Crawfish, Corn & Potato Soup

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crawfish, corn & potato soup

 

This weekend we had a crawfish boil. To me, one of the best things about a crawfish boil is the left overs. The potatoes are already seasoned, as well as the corn. This makes for a delicious easy recipe with stuff that you already have, and otherwise might throw out!

1. Take the leftover seasoned potatoes and cut them up. I then put them in a big pot on the stovetop. I filled water to the top and turned on high to boil down. You can also add a little milk or cream, but not necessary.


2. Continue adding water in pot till the potatoes are to the soup consistency that you like (I probably cooked it down for about 3-4 hours.


3. Cut the corn off the cob and throw that in.


4. Depending on how seasoned your potatoes were, you may need to add a little seasoning. While boiling down the potatoes, I put on a good movie, and peel the leftover crawfish (I sneak quite a bit since cold crawfish are really good also).


5. Once the potatoes are the soup consistency that you like, throw in the crawfish tailmeat and you are ready to eat. It is so good!

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