Ingredients1 h servings 250 cals
- Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble, and return to the pot.
- Reduce the heat to medium, and add the onion, green pepper, red pepper, celery. and garlic. Cook and stir until the onion is transparent, and the peppers are soft. Add the crawfish, and cook until the liquid evaporates, and the crawfish begin to brown. Remove the contents of the pot, and set aside.
- Pour the chicken broth into the pot, and add the potatoes. If the chicken broth does not cover the potatoes, add enough water to compensate. Bring to a boil, and cook for 8 to 10 minutes, or until the potatoes are soft. Add the carrots, and cook for about 8 more minutes.
- Reduce the heat to low, and return the vegetables and crawfish to the pot. Stir in the half-and-half, and heat through. Do not boil. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.
Per Serving: 250 calories; 14.5 g fat; 17.2 g carbohydrates; 13.4 g protein; 85 mg cholesterol; 198 mg sodium. Full nutrition
ReviewsRead all reviews 14
Delicious, even if I did forget the cheese lol! I cut back quite a bit on the half and half as well and it was plenty creamy. Yum on the bacon!
This was a very good soup we substituted shrimp for the crawfish and it was very flavorfull made it for my father and he is a harsh critic on food and he could not find anything to complain abou...
Like another reviewer said, I added cajun seasoning to taste. It was fantastic. This will definitely be in my soup rotation form now on. i liked that the soup was thin like a soup and not thick...
It was a bit bland so next time I will add cajun seasoning. Other than that, it was really good!
This tasted pretty good and it was a very hearty soup. It may be a personal preference but it seemed pretty thin so I turned to my old standby to thicken it up. Added 2 tbsp cornstarch dissolv...