Crawfish Potato Soup

3 slices bacon
1 medium onion, chopped
1 medium bell pepper, chopped
1 medium red bell pepper, chopped
2 ribs of celery, chopped fine
2 tablespoons garlic, diced
5 cup red potatoes, diced
1 cup carrots, grated
1 lb. crawfish tails
3 cup chicken broth, homemade or Swanson's brand
Salt and pepper to taste
Cheddar cheese, grated to garnish
Onion tops to garnish
1 qt. half and half cream

Brown bacon in stock pot until cooked. Remove and crumble. Return bacon to pot and add all vegetables, except potatoes and carrots. Cook until soft. Add crawfish. Cook until water is all out and crawfish are brown and frying. Remove everything from pot and reserve for later use. Put in potatoes. Add chicken broth and water if needed. Cook until potatoes are soft. Add carrots. Cook 8-10 minutes. Turn heat to low. Return reserved ingredients to pot. Add cream. Do not boil. Add seasonings to taste. Top with cheddar cheese and onion tops.

Serves 12

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Cajun Country -- New Iberia, Louisiana