Title: Crawfish and corn soup
 Categories: Soups, Crawfish
      Yield: 8 servings
 
      1 lb Crawfish tails - peeled
      2 c  Corn - cut from the cob,
           -reserving about 4 cobs
      1 cn Corn - cream-style
      1 c  Onions - finely chopped
      2    Ribs celery - finely chopped
      1    Med. bell pepper - finely
           -chopped
      1 bn Green onions - finely
           -chopped (use about 2 or 3"
           Of the fresh green part)
      4 tb Parsley - minced
      3    Clove garlic - minced (3 or
           -4 cloves, depending on
           -size)
      6 tb Butter
      6 tb Flour
      1 tb Worcestershire sauce
      1 lb Tomatoes - canned, drained
           -(reserve liquid)
      1    Bay leaf - or 2
      1 ts Thyme
           Salt, pepper and Tabasco to
           -taste
           STOCK:
           Shells and claws for peeled
           -crawish, NOT the heads
      4 tb Butter
    1/4 c  Brandy - or Cognac
      1 c  White wine
           Water
      1    Carrot - cut into large
           -pieces
      1    Rib celery - cut into large
           -pieces
      3    Green onions - cut into
           -large pieces
      3    Sprig parsley - whole
      2    Clove garlic
      1    Bay leaf
      1 pn Thyme
 
  Number of Servings:   8
  
  Make stock first.  Ten pounds of boiled crawfish make one pound of
  meat. Peel crawfish, reserving shells and claws.  Rinse shells and
  let drain. Melt butter in a large pot; add shells and fry until
  sizzling and hot, turning them often.  When shells are hot enough,
  heat a small pot, pour in brandy and ignite.  Remove shells from
  fire, pour in brandy, tossing and turning until the flame dies down.
  
  Add wine and water to cover shells.  Add onion, celery, green onions,
  parsley, garlic, thyme and bay leaf.  Let it all simmer for an hour.
  Strain carefully and reserve.
  
  In another pot, melt butter, add flour and let cook on low fire until
  medium brown.  Add chopped vegetables and let cook on a low fire until
  wilted, stirring often.  Chop tomatoes and add to pot with reserved
  liquid. Let cook a few minutes.
  
  Add stock -- just enough to make a soupy consistency -- then add
  Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four
  of the cobs (for added flavor).  Let simmer an hour.  Taste for salt,
  pepper and Tabasco.  If using boiled crawfish, it is usually peppery
  enough.
  
  Remove the cobs and serve.
  
  If the soup is too thick, add more stock or water.  If it's too thin,
  cook a little more flour and add to thicken it.
  
  Serves 8.
  
  NOTE:  If you prefer to buy crawfish tails already picked, buy a
  couple of pounds of boiled crawfish and pick them so as to have the
  shells to make your stock.  Shrimp may be substituted.
  
  Grand Prize Winner by Marguerite Sigur, Times-Picayune Cooking
  Contest, 1984.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.