Ingredients
- 4 tbsp unsalted butter
- 2 tbsp flour
- ½ onion diced small
- 1 green pepper diced small
- 1 garlic clove minced
- 3 oz tomato paste
- 4 cups seafood/fish stock warmed
- 1 lb crawfish tails
- 2 tsp cajun seasoning
- 1 cup sherry
- 1 tsp dried tarragon
- 1 cup heavy cream
- louisiana hot sauce (Optional)
- green onions diced (Optional)
- croutons (optional)
Instructions
- Heat the butter and flour in a dutch oven over medium heat, stirring continuously to make a light brown roux (3-5 minutes)
- Add the onion, garlic and green pepper and cook for about 2-3 minutes, until vegetables start to soften.
- Then add the tomato paste and sherry and cook for 1-2 minutes. The mixture will be thick.
- Add the cajun seasoning, tarragon and seafood/fish stick slowly, stirring while adding a little at a time to ensure the roux doesn't get lumpy. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes over medium heat.
- Use an immersion blender to blend the soup. Blend 3-5 minutes, or until the soup is creamy. **If you don't have an immersion blender, remove the soup from the heat and blend in batches. Place blended soup back in the dutch oven and heat to a simmer.
- Add the crawfish tails and cream and simmer for 5 minutes. Reserve a couple crawfish tails for serving if desired. Serve in bowls garnished with croutons, green onions and reserved crawfish tails.
Notes
- When cooking the flour and butter to make a roux, make sure to stir constantly to prevent it from burning. It is done when it is a very light brown/cream color. It should take 3-5 minutes.
- Make sure to add the WARMED seafood stock slowly to the mixture while stirring. This helps prevent lumps from forming.
- When using the immersion blender, blend for 3-5 minutes, or until soup is creamy. It's ok if there are a few small chunky pieces.
- If using a stand blender instead of an immersion blender, make sure to let the liquid cool slightly before blending; otherwise the heat can make the lid explode off causing a huge mess.
Nutrition
Serving: 1cup | Calories: 296kcal | Carbohydrates: 15.5g | Protein: 21.5g | Fat: 15.6g | Saturated Fat: 8.8g | Cholesterol: 164.3mg | Sodium: 828.1mg | Fiber: 2.6g | Sugar: 9.1g