Veloute of Boiled Crawfish, Corn and Potatoes

One Saturday afternoon immediately following a crawfish boil, I noticed a table still piled with boiled crawfish, corn and potatoes. With the help of a few friends, we peeled the crawfish and, using the shells, made a boiled crawfish stock. I guess the rest of the story is obvious. This wonderful soup was created!


  • 2 pounds boiled crawfish tails
  • 1 cup shoepeg corn
  • 6 small potatoes, cubed
  • 1 cup melted butter
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup garlic, chopped
  • 1 cup flour
  • 2 1/2 quarts crawfish stock
  • 1 pint heavy whipping cream
  • 1 cup green onions, sliced
  • 1 cup parsley, chopped
  • salt and white pepper to taste
  • Louisiana Gold Pepper Sauce to taste

In a 1-gallon stock pot, place the shells of the boiled crawfish along with any remaining onions, lemons, etc. Add 3 quarts of cold water, bring to a low boil and cook for 30 minutes. This will impart a concentrated boiled crawfish flavor into the water. If you do not have boiled crawfish, simply boil the corn and potatoes in water lightly seasoned with crab boil for the same effect, or use chicken stock. Once stock is flavorful, strain and reserve 3 quarts of liquid. Once the stock pot has been cleaned, place over medium-high heat, add butter and sauté the onions, celery, bell pepper and garlic until wilted. Add the corn and continue to cook another 3-5 minutes. Sprinkle in flour and stir until well blended. Slowly pour in the crawfish stock, stirring constantly until the consistency of a creamy soup is achieved. Bring to a low boil then add 1/2 of the crawfish and all the potatoes. Cook until potatoes are tender, but not mushy. Add remaining crawfish, heavy whipping cream, green onions and parsley. Season to taste using salt and pepper. You may wish to add a bit more of the crawfish stock to retain the desired consistency of the soup.

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