Classics

After The Boil Soup

Name: After The Boil Soup
Total time: PT1 hr 30 min
Yield: 12–16
Ingredients: 4 sticks of butter; 2 cups all-purpose flour; 6.5 qts crawfish broth; 32 oz half & half; 4 cups boil sausage, cut up; 4 cups shucked boil corn; 4 cups boil potatoes, cut up; 8 cups boil onions, celery, mushrooms, and garlic, cut up; 4 cups boil crawfish tails; 2 cups boil shrimp, cut up; Cajun Smoke Season-It-All to taste

Total Time:1 hr 30 min

Serves:12–16

Difficulty:Intermediate

The ultimate use for leftover seafood boil — a rich, creamy soup loaded with boil sausage, shrimp, corn, and potatoes. Nothing goes to waste.

Watch How It's Made

Ingredients

4 sticks of butter
2 cups all-purpose flour
6.5 qts crawfish broth
32 oz half & half
4 cups boil sausage, cut up
4 cups shucked boil corn
4 cups boil potatoes, cut up
8 cups boil onions, celery, mushrooms, and garlic, cut up
4 cups boil crawfish tails
2 cups boil shrimp, cut up
Cajun Smoke Season-It-All to taste

The Secret Weapon

Cajun Smoke Seasoning

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Instructions

1
Melt butter and add 2 cups flour, stir and cook until almond color.
2
Add 4 cups boil sausage, stir and cook on low/medium heat for 10 minutes.
3
Add 4 cups shucked boil corn, stir and cook on low/medium heat for 10 minutes.
4
Add 8 cups boil onions, celery, mushrooms, and garlic, stir and cook on low/medium heat for 10 minutes.
5
Add 4 cups boil potatoes, 4 cups boil crawfish tails, 2 cups boil shrimp, and 2 cups crawfish broth, stir and cook on low/medium heat for 15 minutes.
6
Add 6 qts crawfish broth, stir and boil for 10 minutes.
7
Add 32 oz half & half, stir and cook on low/medium heat for 40 minutes or until desired consistency.
8
Enjoy!

Shawn's Tip

"This soup is built on leftover crawfish boil ingredients — the more seasoned your boil was, the richer and more flavorful the soup will be."

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