Soup

2 tablespoons vegetable oil

2 cups diced yellow onions

2 cups corn

1 cup diced poblano chiles

1 cup diced red bell pepper

2 tablespoons thinly sliced garlic

1 pound fresh Louisiana crawfish tail meat

2 tablespoons Creole Seasoning (favorite)

1 teaspoon chili powder

1 teaspoon ground cumin

1 tablespoon Louisiana hot sauce

1 tablespoon Worcestershire sauce

3 quarts Chicken Stock

¼ cup chopped cilantro

  

Garnish

½ cup vegetable oil

3 fresh corn tortillas, cut into matchsticks

 

For The Soup

Heat oil in a large saucepan over medium-high heat. Sauté the onions, corn, poblano, bell pepper and garlic for 3-4 minutes or until tender. Add crawfish, seafood seasoning, chili powder, cumin, hot sauce, Worcestershire sauce and stock. Simmer for 30 minutes. Add cilantro and adjust seasoning.

 

To Plate

Heat ½ cup oil in a large sauté pan; add tortillas. Cook over medium heat until crispy. Remove to a toweled plate. Ladle soup into warm bowls; garnish with tortilla strips.

 

Enjoy!