Crawfish Soup Courtesy Hoffman Media A rich broth and flavor-packed crawfish make this soup a great rainy-day go-to. Cook/Prep Time: 45 MinutesServings: 12 Ingredients 2 Tbsp. unsalted butter 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 1 cup chopped carrot 3 cloves garlic minced 8 Roma tomatoes, seeded and chopped 6 cups chicken broth 1 (16 oz.) package crawfish tails 1/2 cup fresh lemon juice 1/4 cup chopped fresh parsley 1 Tbsp. chopped fresh basil 1 tsp. hot sauce 2 tsp. Worcestershire sauce 1 tsp. salt 1/2 tsp. ground black pepper 1/4 cup heavy whipping cream Directions In a large Dutch oven, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add celery, bell pepper, and carrot. Cook until softened, 6 to 8 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, chicken broth, and crawfish. Bring to a boil. Add lemon juice, parsley, basil, hot sauce, Worcestershire, salt, and pepper. Reduce to a simmer, and simmer 26 to 30 minutes. Stir in cream. Serve immediately. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!