Crawfish And Corn Soup

* Exported from MasterCook *

CRAWFISH AND CORN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Crawfish tails - peeled
2 c Corn - cut from the cob,
-reserving about 4 cobs
1 cn Corn - cream-style
1 c Onions - finely chopped
2 Ribs celery - finely chopped
1 Med. bell pepper - finely
-chopped
1 bn Green onions - finely
-chopped (use about 2 or 3"
Of the fresh green part)
4 tb Parsley - minced
3 Clove garlic - minced (3 or
-4 cloves, depending on
-size)
6 tb Butter
6 tb Flour
1 tb Worcestershire sauce
1 lb Tomatoes - canned, drained
-(reserve liquid)
1 Bay leaf - or 2
1 t Thyme
Salt, pepper and Tabasco to
-taste
STOCK:
Shells and claws for peeled
-crawish, NOT the heads
4 tb Butter
1/4 c Brandy - or Cognac
1 c White wine
Water
1 Carrot - cut into large
-pieces
1 Rib celery - cut into large
-pieces
3 Green onions - cut into
-large pieces
3 Sprig parsley - whole
2 Clove garlic
1 Bay leaf
1 pn Thyme

Number of Servings: 8

Make stock first. Ten pounds of boiled crawfish make
one pound of meat. Peel crawfish, reserving shells and
claws. Rinse shells and let drain. Melt butter in a
large pot; add shells and fry until sizzling and hot,
turning them often. When shells are hot enough, heat
a small pot, pour in brandy and ignite. Remove shells
from fire, pour in brandy, tossing and turning until
the flame dies down.

Add wine and water to cover shells. Add onion,
celery, green onions, parsley, garlic, thyme and bay
leaf. Let it all simmer for an hour. Strain carefully
and reserve.

In another pot, melt butter, add flour and let cook on
low fire until medium brown. Add chopped vegetables
and let cook on a low fire until wilted, stirring
often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.

Add stock -- just enough to make a soupy consistency
~- then add Worcestershire sauce, bay leaf, thyme,
crawfish, corn and about four of the cobs (for added
flavor). Let simmer an hour. Taste for salt, pepper
and Tabasco. If using boiled crawfish, it is usually
peppery enough.

Remove the cobs and serve.

If the soup is too thick, add more stock or water. If
it's too thin, cook a little more flour and add to
thicken it.

Serves 8.

NOTE: If you prefer to buy crawfish tails already
picked, buy a couple of pounds of boiled crawfish and
pick them so as to have the shells to make your stock.
Shrimp may be substituted.

Grand Prize Winner by Marguerite Sigur, Times-Picayune
Cooking Contest, 1984.

Posted by Michelle Bass. Courtesy of Fred Peters.



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