How to make it

  • Place a large soup pot or Dutch oven over medium heat and add the andouille and 2 tablespoons of the oil. Cook, stirring, until the andouille is browned and has rendered its fat, about 5 minutes.
  • Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Add the remaining oil, bell peppers, and corn to the pot and cook for 10 minutes, stirring often.
  • Sprinkle the flour over the vegetables in the pot and cook, stirring constantly, for 2 minutes.
  • Add the chicken stock to the pot and stir to combine. Add the potatoes, cajun spice, salt, cayenne, and thyme to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes, or until potatoes are very tender.
  • Add the crawfish and heavy cream, if using, stir to combine, and cook for 5 to 10 minutes, just until seafood is heated through. Stir in the chives, taste, and adjust the seasoning, if necessary. Serve in soup bowls, garnished with the parsley.

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    " It was excellent "
    victoriaregina ate it and said...
    mmmmmm. I love it; but no crawfish OK? It really does sounds great. Thanks.

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