Crawfish or Shrimp Boil Soup | Food Town

Name: Crawfish or Shrimp Boil Soup | Food Town
Ingredients: 1/4 Cup Butter; 1 Package (16 Ounces) Andouille Sausage, Cut into 1/2-Inch-Thick Slices, or leftover sausage from the crawfish boil; 2 Cups Yellow Onion, Chopped; 1 Cup Red Bell Pepper, Chopped; 1 Cup Green Bell Pepper, Chopped; 1 Tablespoon Tony’s Original Creole Seasoning; 2 Cloves Garlic, Minced; 6 Cups Chicken Stock; 1 Pound Baby Red Potatoes, Quartered or leftover potatoes from boil; 1 Teaspoon Dried Thyme; 1/8 Teaspoon Celery Seed; 1 Pound leftover Cooked Crawfish Tails, or shrimp Rinsed; 1 Package (10 Ounces) Frozen Yellow Corn Kernels, Thawed or Leftover Boil Corn; 2 Tablespoons Fresh Lemon Juice

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This hearty soup has all the flavors of a springtime crawfish boil. Use your leftover peeled crawfish and potatoes to make this filling soup.

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Cooking tools:

Dutch oven
Chef's knife
Cutting board
Slotted spoon
Plate
Stove

Ingredients

1/4 Cup Butter
1 Package (16 Ounces) Andouille Sausage, Cut into 1/2-Inch-Thick Slices, or leftover sausage from the crawfish boil
2 Cups Yellow Onion, Chopped
1 Cup Red Bell Pepper, Chopped
1 Cup Green Bell Pepper, Chopped
1 Tablespoon Tony’s Original Creole Seasoning
2 Cloves Garlic, Minced
6 Cups Chicken Stock
1 Pound Baby Red Potatoes, Quartered or leftover potatoes from boil
1 Teaspoon Dried Thyme
1/8 Teaspoon Celery Seed
1 Pound leftover Cooked Crawfish Tails, or shrimp Rinsed
1 Package (10 Ounces) Frozen Yellow Corn Kernels, Thawed or Leftover Boil Corn
2 Tablespoons Fresh Lemon Juice