This weekend was wives weekend up at the north forty so me and a couple of buddies spent some of the weekend fishing and decided to round up some crawfish to top off the day. There always seems to have a few left over. Bill took some home for breakfast tacos, Jimmy finished off the rest so I guess this soup  recipe will have to wait. THIS IS A VERY GOOD SOUP RECIPE


  • 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.

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