Crawfish and Sausage Soup

 

This is the recipe for the soup Ben loves - we made it for the first time way back in 2010.  I was in the kitchen trying to figure out something to make for supper (hmm...is there a theme here?) and Ben was 'helping' me.  So, we literally started throwing things in a pot, and this is what we came up with!  The measurements are approximate - it's basically a dump-it-in-to-taste recipe.

 Crawfish & Sausage Soup
  
Medium-dark roux, using 1/2 of a stick of butter and 1/3 cup of flour

1 lb  Cajun Smoked Sausage, sliced
1 package crawfish tails, rinsed
1/2 medium onion, chopped
2 bay leaves
1 can chicken broth
1 can cream of mushroom soup
1/2 T dried parsley
salt and pepper to taste
Pasta of your choice, cooked
Louisiana Hot sauce, optional *

Make a medium-dark roux;  when done, add onions to roux and cook over medium heat till done.  Transfer to a medium sized stock pot.  Add sliced sausage, chicken broth, bay leaves and parsley.  Bring to a boil.  Add cream of mushroom soup, whisk to combine.  Add crawfish tails and cooked pasta, season with salt and pepper.  Heat through, remove bay leaves and serve immediately. 


*The sausage has a bit of heat to it, but if you want to add hot sauce, go for it.  Because I made it with Ben in mind, I didn't add the hot sauce.