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Cream of Crawfish Soup

Cream of Crawfish Soup


  • 1/2 lb. Louisiana crawfish tailmeat
  • 1 T. flour
  • 1 t. butter
  • 1 qt. milk
  • 1/2 c. heavy cream
  • 1 med. onion
  • Salt &
  • pepper to taste
  • 2 T. dry sherry
  • Whipped cream for garnish
  • Chopped parsley and paprika


  1. In top of double boiler, blend flour and butter until smooth. Gradually add milk and cream.
  2. Add whole onion, salt, pepper and crawfish.
  3. Cook mixture over hot water for 15-30 minutes.
  4. Soup should be the consistency of thin cream.
  5. Remove onion before serving.
  6. Serve hot with a dollop of whipped cream and a sprinkle of parsley and paprika, if desired.

Serves 6 to 8.

Recipe courtesy of Leslie Davis, and The Louisiana Crawfish Promotion and Research Board.

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