Time 50m Yield 18 servings (4-1/2 quarts). Number Of Ingredients 17 Steps:
In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.
Time 35m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes. , Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard bay leaves.
Number Of Ingredients 18 Steps:
Heat oil in head large pot over medium high heat. Add onion and all bell peppers, sauté until onion is translucent, about 7 minutes. Add garlic, stir 1 minute. Add mushrooms, corn, cajun seasoning and cayenne. Cook 5 minutes stirring occasionally. Add beer, boil 5 minutes. Add tomatoes and clam juice; bring to boil. Meanwhile, melt butter in small skillet over medium heat. Add flour, stir until mixture darkens slightly, about 3 minutes. Whisk butter mixture into soup. Simmer soup until slightly thickened, about 10 minutes. Do Ahead Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm before continuing. Add ham, crawfish, mustard to soup, cook until crawfish is cooked and soup is heated through, stirring often, about 4 minutes. Season to taste with hot pepper sauce, salt and pepper.
Time 35m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender. Soften cream cheese in microwave, and add to onions and mushrooms. Lower heat to medium-low and add soups and corn, stir well. Add crawfish or shrimp and half-and-half. Season to taste with Tabasco sauce and Tony’s Creole seasoning. Cook for about 20 to 25 minutes.
More about “creole soup with ham and crawfish recipes”
Time 1h Yield 10 Number Of Ingredients 13 Steps:
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes. Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.
