Potato, Corn and Crawfish Soup

Potato, corn and crawfish soup



This weekend we cooked some “Cooked Crawfish”. We boiled our potatoes and corn just like we would do for cooking live crawfish, then we followed the directions for cooked crawfish. Though not as good as live fresh crawfish, “cooked crawfish” are a great substitute for the live when they are out of season. They were truly delicious. As usual, we cooked a lot extra for making other dishes. Once they cooled off, we left them in the ice chest and put a sack of ice on top (leaving the leftovers to peel till the next day).

I took the leftover seasoned potatoes and cut them up. I then put them in a big pot on the stovetop. I filled water to the top and turned on high to boil down. You can also add a little milk or cream, but not necessary. Continue adding water in pot till the potatoes are to the soup consistency that you like (I probably cooked it down for about 3-4 hours. I cut the corn off the cob and threw that in. Depending on how seasoned your potatoes were, you may need to add a little seasoning. While boiling down the potatoes, I put on a good movie, and peel the leftover crawfish (I sneak quite a bit since cold crawfish are really good also). Once the potatoes are the soup consistency that you like, throw in the crawfish tailmeat and you are ready to eat. It is so good!