Crawfish Soup

Ingredients

• Celery

  Raw

  1 cup chopped or 101g

• Onions

  Raw

  1 cup, sliced or 115g

• Garlic

  Raw

  1 clove or 3g

• Butter

  Unsalted

  1 stick or 113g

• Chicken broth

  Soup, canned, ready-to-serve

  6 cup or 1.44kg

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Garlic powder

  Spices

  1 tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Heavy whipping cream

  Fluid

  32 tbsp or 480g

• Canned milk

  Evaporated, with added vitamin a

  1 cup or 252g

• Louisiana Crawfish Tailmeat

  D & T Crawfish

  12 oz or 339g

• Corn Starch

  Compliments

  1 tbsp or 10g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Before starting roast red bell pepper and clean it. Start with Celery, onion, garlic, and butter put it on a pot in medium heat until onion looks translucent.
2. Add chicken stock, and wait until it boils.
3. Add potatoes, and boil for 15 minutes until potatoes are soft.
4. Add corn and red bell peppers.
5. Add your spices (garlic powder, black pepper, and paprika)
6. Once it boils again add heavy cream and canned milk.
7. Let it heat up again and add crawfish meat.
8. Once the soup heats up again, separately mix cornstarch and water to make a rue and then add to the soup.
9. Finally chop your parsley and add it to the soup. Enjoy!