Recipe from Topfood
1 hour
0 (0)
Updated 21.01.2023
When you pass by the counter with crawfish in the store, you involuntarily think about how to cook them correctly, and most importantly delicious? In fact, the secret is quite simple: salted water, vegetables and crawfish themselves. A very hearty soup, bringing back memories of sunny days spent at the seaside.


  • Crawfish
    1,4 lbs.
  • Rice
    24 oz.
  • Bulb onion
    4 pcs.
  • Fresh dill
    20 oz.
  • Cream (30%)
    24 fl.oz.
  • Butter
    16 oz.
  • Bread flour
    4 tablespoons
  • Sea salt and black pepper
    to taste

Nutrition facts per 100 g

  • Calories

    467 kcal

  • Protein

    70 g

  • Fat

    10 g

  • Carbohydrates

    36 g


  • Take 1 large onion, rinse and peel it. Now, a few options: if you like the taste of cooked onions, then you can slice them in rings, half rings, cubes or grate them on a fine grater. If you only add onions for the broth, then don't cut the onion, add it while the broth is cooking and then take it out.

  • Pour more than half of the water in a large saucepan, put on the stove and boil with the lid on medium heat. Then drop the crawfish, wash them in advance under running water, but do not peel off the shell, then add an onion, a bunch of dill (you can add whole or chopped into small pieces), a couple of pinches of salt, a few peppercorns. Bring back to the boil and keep on the heat for another 15 minutes.

  • Boil the rice according to the instructions on the package. To do this, put the rice in a deep container and pour water. Rinse the rice and drain the turbid water. Do this until the water in the rice is more or less clear. This means that the rice is clean. Transfer the rice to a pot and pour water so that the water covers the rice by about 2 cm. Cook over medium or low heat with the lid on until the rice is cooked through. The rice should be soft. Check occasionally to make sure that the rice is not sticking to the bottom of the pot. If the water evaporates quickly and the rice is not ready, add more, preferably boiling water.

  • When the crawfish turn bright red, it means they are ready. Remove just the crawfish with a spoon or ladle and peel off the shell and the small intestine in the tail. After that, put the claws, shell and crayfish meat into a blender and grind to a pulpy mass.

  • The resulting mass of crawfish meat is placed in a frying pan, add a little butter and fry for 3-5 minutes and pour the broth into the mass. Let it simmer for 5 minutes and strain the soup with a sieve into another pan. Add some cream, boiled rice and crawfish peeled meat to the soup and done! Serve at once. You can garnish the soup with parsley and crawfish if you have any left.


  • Cook only live fresh crawfish. How to recognize them? A live crawfish has its tail pressed tightly against its abdomen. Crawfish are caught from May to October. The most delicious are those caught in early autumn. Boil them on average 10-15 minutes after water boiling, so they remain juicy and fragrant.

  • Wherever you buy crayfish - in stores, at markets, by order from ads on the Internet, just in barrels by the road - ask where they were caught. If it is lakes or artificial reservoirs, it is better not to take such crayfish. There standing water, it is not filtered naturally. Therefore, it has a lot of bacteria, they get into the food of the crayfish. Their meat has no vitamins and is unleavened. It is better to take river crayfish. 

Bon Appetit!

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