It’s the time of the year when the only thing you want to eat is something hot. Saturday was a cold and wet day here in South Louisiana, so my sweet hubby (being a much better cook than I) made a delicious Crawfish & Corn Soup.
Honestly, the only thing I would change is to add some cheese to it….. of which I did in my own bowl. 🙂
Crawfish & Corn SoupIngredients:
1/2 cup butter
2 heaping tablespoons all-purpose flour
1 medium yellow onion, chopped
1/4 cup chopped green onion
1 green bell pepper, chopped
1 stalk of celery, diced
2 tablespoons garlic, minced
3 cups whole milk
1 cup heavy cream
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
1/4 teaspoon Creole seasoning
1 dash hot-sauce
salt and black pepper to taste
2 pound crawfish, peeledDirections:
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a blonde roux, about 5 minutes.
Add yellow & green onions, green bell pepper, celery and garlic, cook until wilted. Pour in milk, heavy cream, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, hot-sauce, salt & pepper. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for an additional 20 minutes.
I am from South Louisiana. Let’s face it, folks…. we are known for our love of food. We love to grow it, we love to cook it, we love to eat it, and we love to share it! From delicious chicory coffee & beignets at Cafe Du Monde to the Thin Fried Catfish at historic Middendorf’s, we know how to eat some good tasting food in South Louisiana!
Arguably one of the most well known chefs in Louisiana, is Chef John Folse. A renowned chef and resturant owner in Creole and Cajun cooking. From hosting food shows to writing books, Chef Folse has made his name in the food world.
One of the best cookbooks known to man (at least in my humble opinion) is The Encyclopedia of Cajun & Creole Cuisine by John D. Folse. Its not just a cookbook. Its loaded with beautiful photos of Louisiana and a history lesson on top of it all. Its not cheap, but this is one of those cases where I can promise you, you get what you pay for!
From his book & also his website, I will share with you my favorite “go to” cold winter recipes of Chef Folse’s.
Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added to this everyday dish for a special Sunday or holiday version.
1 (5-pound) stewing hen
1 pound smoked sausage
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
24 button mushrooms
2 cups sliced green onions
1 bay leaf
sprig of thyme
1 tbsp chopped basil
salt and cracked black pepper to taste
Louisiana hot sauce to taste
½ cup chopped parsley
steamed white rice
NOTE: You may wish to boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo. Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. Cut smoked sausage into ½-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to surface. Stir in mushrooms, green onions, bay leaf, thyme and basil. Season with salt, pepper and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over steamed white rice.