Crawfish Boil Soup

I guess I still haven't curbed my crawfish craving. I saw a recipe for Crawfish Boil Soup and it sounded so good. But the recipe had milk and flour in it. That did not sound like a crawfish boil to me. So I decided to make my own recipe. It really turned out good. This soup had lots of spicy crawfish flavor. It gets its spice from Cajun seasoning and a can of Rotel. I decided to puree the tomatoes because you don't have chunks of tomatoes at a crawfish boil. I added one link of smoked turkey sausage because after all some people do include sausage when they boil crawfish. I used Richard's turkey sausage, it is a delicious low fat sausage that is a mix of turkey and pork. I didn't forget the corn and potatoes. I love how the corn gave the soup some sweetness. Dear sister said it was tasty tasty. I agree. Definitely something I will make again. I decided to garnish it with parsley, green onions and lemon zest. The lemon zest was because we always throw lemon halves into our crawfish boil. It was delicious! Now I think I can't wait til spring for more crawfish.

Crawfish Boil Soup

Serves 6

Ingredients

1 Tbsp. butter

1 Tbsp. olive oil

1 medium onion, diced

1/2 bell pepper, diced

2 ribs of celery, diced

Spiced Salt, to taste

2 cloves garlic, minced

2 bay leaves

1 link of smoked turkey sausage, sliced (5 to 6 oz)

1 medium potato, diced

1 (15 oz) can corn, undrained

1 (10 oz) can original Rotel tomatoes, pureed*

1 quart fat free low sodium chicken broth

1/2 tsp. Cajun seasoning

1 lb. crawfish tails

Parsley, chopped

Green onion, sliced

Lemon zest

Directions

In a large stockpot, heat butter and oil over medium-high heat until butter is melted. Add onion, bell pepper, and celery, and cook until onion is soft. Season with Spiced Salt. Add garlic, bay leaf, sausage, and potato; cook, stirring frequently, for 2 minutes.

Add corn, pureed Rotel and broth. Bring to a boil, add Cajun seasoning, and crawfish tails. Reduce heat to a simmer, and cook for 20 minutes or until potatoes are soft. Remove the bay leaves and serve. Garnish with parsley, green onion and lemon zest, if desired.

Note: *If you are sensitive to spicy food use mild Rotel or maybe tomatoes with onions and garlic.

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