Crawfish Potato Soup

Ingredients

• 1 pound crawfish tails
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 large potatoes, peeled and cubed
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1/2 cup heavy cream

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic and sauté until softened, about 5 minutes.
2. Add the flour and stir until the vegetables are evenly coated. Slowly add the chicken stock, stirring constantly, and bring to a boil.
3. Reduce the heat to low and add the potatoes. Simmer until the potatoes are tender, about 20 minutes.
4. Add the crawfish tails and parsley and simmer for an additional 10 minutes.
5. Season with salt and pepper to taste.
6. Stir in the cream and cook for an additional 5 minutes.

Interesting Facts

• Crawfish potatoes soup is a Louisiana favorite.
• Crawfish tails are a great source of protein.
• The dish can be served hot or cold.