“A chunky and creamy crawfish soup with a Cajun kick!” - by CourtneyMYoung
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
- Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.
Nutrition
Amount Per Serving (10 total)
- Calories
- 328 cal
- 16%
- Fat
- 25.5 g
- 39%
- Carbs
- 17 g
- 5%
Based on a 2,000 calorie diet
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