Savor the Season: Crawfish in Hearty Fall Soup Recipes

As the leaves change color and the weather turns cooler, there's nothing quite like a hearty bowl of soup to warm your soul. While crawfish may be traditionally associated with summer crawfish boils, they can also be the star of the show in delicious fall soups like gumbo and bisque. In this blog, we'll explore the idea of incorporating crawfish into these comforting autumn dishes. Get ready to savor the flavors of the season with these scrumptious recipes and cooking techniques.

Why Crawfish for Fall Soups?

You might wonder why crawfish are a great addition to fall soups. Crawfish add a unique flavor and a hint of Cajun flair that pairs perfectly with the warming spices and hearty ingredients of autumn soups. Plus, their tender meat complements the rich, savory broth beautifully. Let's dive into some delightful fall soup recipes and cooking techniques:

1. Crawfish Gumbo

Ingredients:

• 1 pound peeled and deveined crawfish tails

• 1/2 cup vegetable oil

• 1/2 cup all-purpose flour

• 1 large onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 pound andouille sausage, sliced

• 8 cups chicken or seafood broth (We recommended making your own chicken broth for improved flavor)

• 2 bay leaves

• Cajun seasoning (measure to taste)

• 1 teaspoon gumbo file powder (optional)

• Salt and pepper to taste

• Cooked rice for serving

Instructions:

1. In a large pot, make a roux by whisking together the vegetable oil and flour over medium heat until it turns a rich, dark brown color. Stir continuously or the roux mixture will burn!!

2. Add the chopped onion, bell pepper, celery, and garlic. Sauté until the vegetables are tender.

3. Stir in the andouille sausage and crawfish tails. Cook for a few minutes to combine the flavors.

4. Pour in the broth, and add the bay leaves, Cajun seasoning (Like Tony's, Slap Ya Mama, etc.) and gumbo file powder (if using).

5. Simmer the gumbo for about 45 minutes to an hour, stirring occasionally.

6. Serve the gumbo over cooked rice or with potato salad.

2. Crawfish Bisque

Ingredients:

• 1 pound cooked and cleaned crawfish tails

• 4 cups crawfish stock or seafood broth

• 1/2 stick of butter

• 1/2 cup vegetable oil

• 1/2 cup all-purpose flour

• 1/2 Green bell pepper, diced

• 1 yellow onion, diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• Cajun seasoning

• 1/4 cup tomato sauce

• parsley for garnish

Instructions:

1. In a large pot, or Dutch oven, melt butter. Saute celery, onions, and peppers until translucent. Add garlic and sauté until fragrant. Remove the vegetables and garlic from the pot.

2. Add oil and flour to the pot. Cook on medium heat, stirring frequently, until mixture becomes a light brown color (about 6-8 minutes).

3. Add tomato sauce and stir. Slowly add in the crawfish stock or seafood broth. Stir frequently to until mixture is clump free.

4. Return the cooked vegetables to the pot and season to taste with Cajun seasoning. Carefully blend using an immersion blender. Bring to a simmer and allow to cook for 10-12 minutes.

5. Add crawfish tails to bisque and cook for another 10-12 minutes.

6. Serve with a parsley garnish

This fall, elevate your soup game by incorporating the delightful flavors of crawfish into classic dishes like gumbo, jambalaya, and chili. These recipes offer a warm and comforting taste of the season with a Cajun twist. So, head to your kitchen, gather your ingredients, and enjoy the heartiness and spice of crawfish-infused fall soups!