Crawfish Curry Soup
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Thursday, 23 June 2011 18:38
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Nice beginning as an appetizer or serves as a complete meal with salad 2 TBS vegetable oil 2 TBS butter 4 TBS flour 1 cup finely chopped celery 1/2 cup finely chopped white onion 3 TBS finely chopped green onions 1 tsp minced...

 

Nice beginning as an appetizer or serves as a complete meal with salad

  • 2 TBS vegetable oil
  • 2 TBS butter
  • 4 TBS flour
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped white onion
  • 3 TBS finely chopped green onions
  • 1 tsp minced garlic
  • 1/4 pound crawfish fat (if available)
  • 10 cups shrimp stock
  • 2 bay leaves
  • 1/8 tsp thyme
  • 1/4 cup tomato paste
  • 1/2 cup peeled, seeded, and finely chopped tomato
  • 1/2 lb. boiled and peeled crawfish (1/4 pound chopped + 1/4 lb whole)
  • 2 tsp curry powder, or to taste
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  1. Heat oil and butter in skillet
  2. Add flour and cook roux over medium low heat, stirring constantly, until turning nut brown, about 15 minutes
  3. Add celery, onions, and garlic and cook until tender, stirring constantly
  4. Reduce heat and blend in crawfish fat
  5. Add stock, bay leaves, thyme, tomato paste, tomato, and chopped crawfish and simmer for 45 minutes; skim top
  6. Add curry and remaining crawfish meat
  7. Season soup with salt, cayenne, and pepper
  8. Cook until crawfish are well heated

Serves 6

 

Last Updated on Wednesday, 06 July 2011 04:04