Crawfish Soup

Ingredients:

• 2 Tbsp. unsalted butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped carrot
• 3 cloves garlic minced
• 8 Roma tomatoes, seeded and chopped
• 6 cups chicken broth
• 1 (16 oz.) package crawfish tails
• 1/2 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1 Tbsp. chopped fresh basil
• 1 tsp. hot sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 cup heavy whipping cream
  

Directions:

1. In a large Dutch oven, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes.
2. Add celery, bell pepper, and carrot. Cook until softened, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, chicken broth, and crawfish. Bring to a boil. Add lemon juice, parsley, basil, hot sauce, Worcestershire, salt, and pepper.
3. Reduce to a simmer, and simmer 26 to 30 minutes.
4. Stir in cream. Serve immediately.