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What to do with leftover Crawfish Boil?

Posted on: May 22nd, 2012 by fcasio No Comments

It’s summertime and one of our favorite Summer feast include a crawfish boil. If, by chance, you have leftovers here is a soup recipe that will bring those leftovers to life.


Atchafalaya Basin "Crawfish Boil" Bisque

Atchafalaya Basin "Crawfish Boil" Bisque

Crawfish & Corn Bisque

Yields: 8 servings


  • 1 oz                grapeseed oil
  • 3                      ears of corn, shucked (crawfish boiled)
  • 1/2 c              onions, small dice (crawfish boiled)
  • 2 stalks         celery, small diced (crawfish boiled)
  • 1 oz                mushrooms, small diced (crawfish boiled)
  • 1 oz                carrots, small diced (crawfish boiled)
  • 5 cloves       garlic, minced
  • 4 oz               Andouille, small diced
  • 1 oz                butter, unsalted
  • 1 ea                red bell pepper, small diced
  • 1 ea                green bell pepper, small diced
  • 2 ea                bay leaves
  • 1/2 c              Chardonnay
  • 1 oz                 sugar cane vinegar
  • 2 tsp               Creole seafood seasoning
  • 1 Tbl                thyme, fresh
  • 1/4 c               flour, all purpose
  • 1-1/2 qts       crab stock or chicken stock
  • 1 c                    heavy cream
  • 4 oz                 artichokes, small diced (crawfish boiled)
  • 4 oz                 red bliss potatoes, small diced (crawfish boiled)
  • 1 lb                   crawfish tail meat
  • 1 bunch          green onions, sliced thin
  • 6 dashes         hot sauce or to taste
  • as needed      Kosher salt
  • as needed      black pepper, freshly ground


  1. In a large, heavy guage pot, add oil over medium heat and then add celery, onion, bell peppers, garlic and Andouille. Stir well.
  2. Cooking until onion is translucent and the Andouille is render, about 3 minutes. Do not brown. Then, add flour 1/4 at a time, constantly stirring with a wooden spoon.
  3. Cook about 2 minutes or until all flour is well incorporated. It will have a nutty smell and a pale color. Deglaze with Chardonnay and add bay leaves.
  4. Whisk crab stock, Creole seasoning and sugar cane vinegar into pot until well incorporated. Bring to a boil, and then simmer for 5 minutes. Add cream and thyme, constantly stirring.
  5. Gently add artichokes, potatoes, carrots, corn and crawfish tail meat. Season with hot sauce and adjust seasoning to taste.
  6. Serve with a sprinkle of green onion.


This was just one of the dishes Chef Trace cooked up during our debut 2012 Cooking Class. Click here to see more photos of the Crawfish Jubilee Cooking Class or join us on an upcoming Cooking Class event:

Jun 08: Farmer’s Corner

Jul 27: Picnic Basket

Aug 24: On the Sauce

Sep 28: Stirring the Pot

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