Recipe courtesy of Emeril Lagasse
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
2 quarts
Level:
Intermediate

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup finely chopped celery
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 6 cups shrimp stock
  • 1 bay leaf
  • 1 1/2 teaspoons Essence, recipe follows
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon liquid crab boil
  • Pinch cayenne pepper
  • 2 cups peeled, seeded and 1/2-inch diced mirlitons
  • 2 cups peeled, seeded and chopped tomatoes
  • 2 teaspoons chopped fresh oregano leaves
  • 1 pound crawfish tails
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 2 tablespoons butter
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Heat a 4-quart stock pot over medium-high heat. Add the olive oil to the pan and, once hot, add the onions, bell peppers and celery. Cook, stirring often, until lightly caramelized, about 3 to 4 minutes. Add the garlic and tomato paste and cook, stirring, until the garlic is fragrant and the tomato paste is well incorporated, about 1 minute. Pour the stock into the pot and season with the bay leaf, Essence, salt, crab boil and cayenne. Bring the pot to a boil and reduce to a simmer. Allow the soup to simmer for 15 minutes. After 15 minutes, add the mirlitons to the pot and cook for an additional 10 minutes. Add the tomatoes, oregano and crawfish to the pot and cook for 5 minutes. Add the basil, parsley and butter, and stir to combine. Taste and re-season if necessary. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Savory Seafood Stew: Zuppa di Pesce

Recipe courtesy of Lidia Bastianich

Oyster Soup

Recipe courtesy of Alton Brown

Turtle Soup

Recipe courtesy of Ti Martin|Jamie Shannon

Crab and Asparagus Soup

Rice and Tomato Soup

Recipe courtesy of Nigella Lawson

Tomato-Tortilla Soup

Recipe courtesy of Ellie Krieger

Cauliflower Soup with Lobster Dumplings

Recipe courtesy of Michael Symon

The Ultimate Sea Food Soup

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here