*  Exported from  MasterCook  *
                           CRAWFISH AND CORN SOUP
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Crawfish tails - peeled
    2       c            Corn - cut from the cob,
                         -reserving about 4 cobs
    1       cn           Corn - cream-style
    1       c            Onions - finely chopped
    2                    Ribs celery - finely chopped
    1                    Med. bell pepper - finely
    1       bn           Green onions - finely
                         -chopped (use about 2 or 3
                         Of the fresh green part)
    4       tb           Parsley - minced
    3                    Clove garlic - minced (3 or
                         -4 cloves, depending on
    6       tb           Butter
    6       tb           Flour
    1       tb           Worcestershire sauce
    1       lb           Tomatoes - canned, drained
                         -(reserve liquid)
    1                    Bay leaf - or 2
    1       t            Thyme
                         Salt, pepper and Tabasco to
                         Shells and claws for peeled
                         -crawish, NOT the heads
    4       tb           Butter
      1/4   c            Brandy - or Cognac
    1       c            White wine
    1                    Carrot - cut into large
    1                    Rib celery - cut into large
    3                    Green onions - cut into
                         -large pieces
    3                    Sprig parsley - whole
    2                    Clove garlic
    1                    Bay leaf
    1       pn           Thyme
   Number of Servings:   8
   Make stock first.  Ten pounds of boiled crawfish make
   one pound of meat. Peel crawfish, reserving shells and
   claws. Rinse shells and let drain. Melt butter in a
   large pot; add shells and fry until sizzling and hot,
   turning them often.  When shells are hot enough, heat
   a small pot, pour in brandy and ignite.  Remove shells
   from fire, pour in brandy, tossing and turning until
   the flame dies down.
   Add wine and water to cover shells.  Add onion,
   celery, green onions, parsley, garlic, thyme and bay
   leaf. Let it all simmer for an hour. Strain carefully
   and reserve.
   In another pot, melt butter, add flour and let cook on
   low fire until medium brown.  Add chopped vegetables
   and let cook on a low fire until wilted, stirring
   often. Chop tomatoes and add to pot with reserved
   liquid. Let cook a few minutes.
   Add stock -- just enough to make a soupy consistency
   ~- then add Worcestershire sauce, bay leaf, thyme,
   crawfish, corn and about four of the cobs (for added
   flavor). Let simmer an hour. Taste for salt, pepper
   and Tabasco.  If using boiled crawfish, it is usually
   peppery enough.
   Remove the cobs and serve.
   If the soup is too thick, add more stock or water.  If
   it’s too thin, cook a little more flour and add to
   thicken it.
   Serves 8.
   NOTE:  If you prefer to buy crawfish tails already
   picked, buy a couple of pounds of boiled crawfish and
   pick them so as to have the shells to make your stock.
   Shrimp may be substituted.
   Grand Prize Winner by Marguerite Sigur, Times-Picayune
   Cooking Contest, 1984.
   Posted by Michelle Bass. Courtesy of Fred Peters.
                    - - - - - - - - - - - - - - - - - -