Nino's Crawfish Boil Soup

Cook time: 40 mins
Total time: 40 mins

Louisiana crawfish boils are legendary and the leftovers can be just as satisfying. This recipe takes the best of a spicy boil, the "trash," as we call it here, and with a few added ingredients a delicious soup is a hit. I only use Savoie's® sausage and tasso in my boils so it's no wonder that it is awesome.


  • ​​​​​1 lb crawfish tails, peeled
  • ​​​​​1 lb Savoie's® smoked sausage, diced
  • ​​​​​8oz Savoie's® pork tasso, diced
  • ​​​​​6 small corn on the cob, trim corn off cobs
  • ​​​​​6 red potatoes, diced
  • ​​​​​½ bulb garlic, garlic should squeeze out like butter
  • ​​​​​1 onion, chopped
  • ​​​​​1 stick (1/2 cup) butter
  • ​​​​​½ cup flour
  • ​​​​​1 cap full of liquid crab boil
  • ​​​​​4 cups milk
  • ​​​​​4 cups water or stock (I prefer shrimp stock or chicken stock)
  • ​​​​​½ cup green onion tops, chopped
  • ​​​​​1 cup shredded cheese, provolone and/or cheddar works well
  • Savoie's® old fashioned seasoning and hot sauce to taste


  1. Make a roux over med-low heat with butter and flour.
  2. Add milk, chicken stock, and liquid crab boil.
  3. Stir often so bottom won't burn - cook 15-20 min.
  4. Add corn, potatoes, onion, garlic, sausage, tasso, and crawfish.
  5. Reduce heat to low and cook 20 minutes, stirring occasionally.
  6. Add salt, pepper, and hot sauce to your taste. Add green onion tops.
  7. Serve with shredded cheese.
  8. Note: Soup should have a spicy kick. If crawfish boil was already very spicy then adjust crab boil and/or hot sauce.