Crawfish Potato Soup
6 slices bacon (brown & crumble)
1 med. onion chopped
2 med. bellpeppers chopped
2 stalks celery finely chopped
2 tablespoons diced garlic
8 cups diced red potatoes (about 1" - 2" cubes)
1 cup grated carrots
1# - 1 1/2 # crawfish tails (Louisiana)
3 cups swanson chicken broth
1 & 1/4 quarts 1/2 & 1/2 cream
tony cachere to season
cheddar cheese to garnish
brown bacon, crumble return bacon to pot and add all veggies EXCEPT potatoes & carrots cook until soft
add crawfish cook until water is all out and crawfish are starting to brown remove everything from pot and hold until later put HALF of the potatoes in with chicken broth and one can of water cook until potatoes are soft add carrots cook 10 minutes on med-high add other half of potatoes and cook about 4 minutes turn heat to low return all other ingredients back to pot add cream DO NOT BOIL add seasoning and cook on low heat until potatoes are soft
Note: I like to add some crab meat and a small amount of liquid crab boil in after all the ingredients are added.
6 slices bacon (brown & crumble)
1 med. onion chopped
2 med. bellpeppers chopped
2 stalks celery finely chopped
2 tablespoons diced garlic
8 cups diced red potatoes (about 1" - 2" cubes)
1 cup grated carrots
1# - 1 1/2 # crawfish tails (Louisiana)
3 cups swanson chicken broth
1 & 1/4 quarts 1/2 & 1/2 cream
tony cachere to season
cheddar cheese to garnish
brown bacon, crumble return bacon to pot and add all veggies EXCEPT potatoes & carrots cook until soft
add crawfish cook until water is all out and crawfish are starting to brown remove everything from pot and hold until later put HALF of the potatoes in with chicken broth and one can of water cook until potatoes are soft add carrots cook 10 minutes on med-high add other half of potatoes and cook about 4 minutes turn heat to low return all other ingredients back to pot add cream DO NOT BOIL add seasoning and cook on low heat until potatoes are soft
Note: I like to add some crab meat and a small amount of liquid crab boil in after all the ingredients are added.
(I substituted chicken for the seafood)
Nutrition Facts
20 Servings
Amount Per Serving
Calories447.2 Total Fat4.7 g Saturated Fat2.2 g Polyunsaturated Fat0.6 g Monounsaturated Fat1.4 g Cholesterol11.8 mg Sodium189.3 mg Potassium2,525.3 mg Total Carbohydrate88.8 g Dietary Fiber9.4 g Sugars7.3 g Protein13.3 g
