tablespoons olive oil
tablespoons unsalted butter
leek, washed and chopped
cloves garlic, minced
cup all-purpose flour
INGREDIENTS
can (6 ounces) tomato paste
cup bourbon
cup dry sherry
cups heavy cream
teaspoon shrimp boil
pound cooked crawfish tail meat
cups seafood or chicken stock
Heat olive oil and butter in a large stock pot over medium heat. Add the leek and sauté until tender, about 10 minutes. Add the chopped garlic and sauté for an additional three minutes.
1
Gradually add the flour, whisking to prevent lumps. Cook for two minutes.
2
3
Whisk in the tomato paste, bourbon and sherry. Cook for three minutes. Add the seafood or chicken stock, heavy cream and shrimp boil. Bring to a boil, then simmer until the liquid has thickened, about 3-5 minutes. Stir frequently.
4
Remove the pot from the heat. Add the crawfish meat and stir to combine. Working in batches, transfer the soup to a blender and puree until smooth. Return the pureed soup to the pot. Season with salt and pepper to taste.
Yield
4 people
calories
281 kcal per serving
Time
23 minutes
FAT
24 g per serving