After The Boil Soup - (At Your Requests, Recipie Added)

Looks tasty.

Crawfish cakes would be good with leftover crawfish. Crawfish in a cream type sauce served in a puffed pastry shell is good. I love puffed pastry. I made a similar thing, last night.

Those shrimp and andouille muffin cakes I make wouuld be great with leftover boiled crawfish and after they're cooked, they freeze really well.

Crawfish Bisque

ETA: Dons Seafood in downtown Laffy is killer on this!

Looks good. What's her recipe?

Post her soup recipe if you could. TIA

Eazy E's After The Boil Soup

From Crawfish Boil:
1-2 lbs Peeled, Deveined Crawfish (qty varies)
1-2 lb Sliced Red Potatoes
6-8 Ears Corn (Cut off Cob)
12-24 Large Crawfish Claws
Diced Mushrooms (I like, but wife prefers not)
Sliced Sausage (I like, but Wife prefers not)


1 Cup Finely Chopped White Onion
1/4 Tsp Ground Red Pepper
5-6 Cups 2% Reduced Fat Milk
1 Cup Half-and-Half
5 Thyme Sprigs
4 Tbsp Finely Chopped Chives
1.5 Tbsp Chopped Fresh Thyme
2 Tbsp Salt, divided
1 Tsp Freshly Ground Black Pepper
1-2 Tbsp Butter


Cut corn off the cob, slice potatoes, dice green onions, chives - set aside.
(Wife adds 1 Tsp Cayenne, Makes very spicey)

Place 1 cup of corn in food processer, process until smooth.

Sautee Onion in butter until limp, add salt and red pepper. Stir in potatoes, remaining corn kernals, pureed corn, milk, half and half, and SPRIGS of thyme; bring to a simmer. Cook 20-30 minutes. Add black pepper.

Discard thyme sprigs from soup. Stir in chives, green onions, crawfish, crawfish claws (Mushrooms, Sausage, and Cayenne if used)

Taste. Adjust if necessary (heat will continue to grow with peppers).

Simmer 15 minutes.


Serve.

Here's another version:

Frank Brigtsen's Backyard Crawfish Boil Soup

I'll play.

Take your boiled garlic. Make sure they are REALLY soft and full of spice. If they aren't quite cooked enough, make up a little pot of crawfish boil water and finish them off on the stove until they are good n soft.

Mash up about 6 or 8 big pods, soften a stick of butter. Mix them together and make garlic bread in your normal manner (because everyone makes garlic bread in their own way). But, if your GB recipe calls for salty items added (parmesan cheese, salt, Tony's, etc) think about eliminating them or at least cutting them back alot as the compound butter will already have alot of salt.

Spec-freakin-tacular.