Updated: Jan 11
One of the many up sides to Spring in South Louisiana is the abundance of all things shellfish. Staring mid-January, we brave the cold that seeps into your bones and stay strong through the sweat of May and June all for the promise of more seafood boil party invitations that you can feasibly accept (though you'll likely move up a belt notch than turn down a party). And as generous as hosts are down here, most send their guests home with gallon Ziplock bags of crawfish, corn, potatoes, and the rest of the party that was the boil pot. Make this soup when you’ve had your fill of the seafood and have plenty of the sides left over!
Happy eating, y'all :)
1 quart chicken or shrimp stock
1-2 cups half-and-half, depending on how spicy your boil is
1 t thyme
From your seafood boil:
5-7 small or medium potatoes
1 head garlic
4 ears corn, kernels removed
1-2 sausage links, finely chopped or pulsed in the food processor
Mushrooms, rough chopped
¼ cup each parsley and green onion
Leftover shrimp or crawfish, cleaned
In a blender or large food processor, blend the stock, potatoes, onion, and garlic until smooth (soup with be smoother with potato skins removed).
Pour into a 2 quart pot, add thyme, and simmer on low for 20 minutes. Stir in 1 cup half-and-half. Taste soup; if it’s too spicy, add a ¼ cup more half-and-half at a time to taste.
Heat a frying pan over medium high heat. Add a drizzle of oil, then fry the corn, sausage, and mushrooms until brown and crispy. Remove from heat and fold in seafood, parsley, and green onion.
Pour soup into bowls and top with sausage mixture. Serve hot with french bread or cornbread.