After The Boil Soup

Make it just about every time there are after the boil leftovers. The corn and potatoes make it IMO. And of course the crawfish. Hard to beat

Frank Brigtsen's Crawfish Boil Soup

Serves 6

2 tablespoons unsalted butter
2 cups chopped crawfish-boil onions
2 tablespoons soft crawfish-boil garlic
1/8 teaspoon celery seeds
1/4 teaspoon dried thyme
6 cups seafood stock, divided
2 tablespoons lemon juice
6 tablespoons butter
6 tablespoons-purpose white flour
2 cups corn, scraped from crawfish-boil corn on cob
1 cup bite-size pieces crawfish-boil sausage
1 cup bite-size pieces crawfish-boil potatoes
1 pound crawfish tails, peeled, deveined
Salt, to taste
Pepper, to taste
Thinly sliced green onions

Melt 2 tablespoons butter over high heat. Add onions and cook until vegetable is soft and clear. (If using boiled onions, this will take just a few minutes.)

Reduce heat to low. Add garlic, celery seeds, thyme. Cook for a couple of minutes, stirring frequently.

Add 5 cups seafood stock and lemon juice. Bring mixture to a boil. Reduce heat to low and simmer for about 15 minutes. Place mixture in food processor in batches and puree to a smooth consistency.

Make blonde a roux: In a medium skillet, melt 6 tablespoons butter. Gradually whisk in flour and cook over low heat for about 3 minutes. Do not brown. Remove from heat.

Return pureed stock mixture to a pot. Bring to a boil. Add roux and whisk until fully incorporated. (If too thick, add additional seafood stock to desired consistency.) Add corn and sausage. Reduce heat to low and simmer for about 5 minutes.


Add potatoes and crawfish tails and heat just until tails are warm. Remove from heat.

Fill soup bowls with crawfish soup. Garnish with a sprinkle of fresh green onion.

Don't get me wrong I still use plenty of cream but it just seems like your leaving a lot of flavor if you are using just cream/milk. IF I don't have much sausage I'll use a couple of strips of bacon for the roux grease.

I checked out the video and good thing he used all that Half & Half, milk and chicken stock to make it so it would tame all the seasoning from the stuff from the boil. That's a lot of heavily salted and seasoned stuff going in that pot.

Bet it tastes pretty damn good too.