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After Boil Soup
Posted on 3/22/21 at 10:07 am
Posted on 3/22/21 at 10:07 am
Anyone have a good recipe?
5
Posted on 3/22/21 at 10:23 am to USMCTIGER1970
quote:
Anyone have a good recipe?
Look on the net for "Cajun Ninja's After The Boil Soup Recipe" it is a killer recipe and I've made it several times since I found it.
I've not met anyone who didn't like it a lot.
Posted on 3/22/21 at 10:43 am to USMCTIGER1970
There seem to be a lot of versions, depending what you're looking for.
I've been doing crawfish and corn stew with my leftovers if its just corn and tails. You can follow the same method and use pretty much any of the leftovers though. It is heavy like a thick gumbo.
I've also done a version similar to this where I use less roux, a little more stock, and finish it off with heavy cream.
I've been doing crawfish and corn stew with my leftovers if its just corn and tails. You can follow the same method and use pretty much any of the leftovers though. It is heavy like a thick gumbo.
I've also done a version similar to this where I use less roux, a little more stock, and finish it off with heavy cream.
This post was edited on 3/22/21 at 10:45 am
Posted on 3/22/21 at 10:43 am to gumbo2176
Thanks!
Posted on 3/22/21 at 12:40 pm to USMCTIGER1970
I've done a milk based sort of chowder, but damn it comes out super spicy. I think it's the potatoes that do it.
Just do a google search with your thread title and "tigerdroppings." There are lots of good threads on this.
LINK
Just do a google search with your thread title and "tigerdroppings." There are lots of good threads on this.
LINK
Posted on 3/22/21 at 1:37 pm to USMCTIGER1970
1 stick butter
1 onion (you can use onions from the boil)
Garlic (you can use garlic from the boil but use some fresh one too)
1/2 cup flour
8 oz Block Monterry Jack (grated)
8 oz block cheddar (grated)
32 oz half n half
Seafood stock, about 2 cups.
1-2 pounds combo of Peeled crawfish, shrimp, crab meat.
Creole seasoning to taste.
Melt butter, sweat down onion till clear, add garlic, cook till fragrant, add flour and make a blonde roux. Cook for 2-3 minutes. Add a cup or so of half in half, when it starts bubbling add your cheese slowly till its all melted. Add in the rest if your half in half and let it simmer about 10-15 minutes. If it's to thick add some seafood stock ot water. Add in you ingredients from the boil, simmer it about 5 minutes.
Real easy to make.
1 onion (you can use onions from the boil)
Garlic (you can use garlic from the boil but use some fresh one too)
1/2 cup flour
8 oz Block Monterry Jack (grated)
8 oz block cheddar (grated)
32 oz half n half
Seafood stock, about 2 cups.
1-2 pounds combo of Peeled crawfish, shrimp, crab meat.
Creole seasoning to taste.
Melt butter, sweat down onion till clear, add garlic, cook till fragrant, add flour and make a blonde roux. Cook for 2-3 minutes. Add a cup or so of half in half, when it starts bubbling add your cheese slowly till its all melted. Add in the rest if your half in half and let it simmer about 10-15 minutes. If it's to thick add some seafood stock ot water. Add in you ingredients from the boil, simmer it about 5 minutes.
Real easy to make.
Posted on 3/22/21 at 2:04 pm to USMCTIGER1970
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.
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.
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