&noscript=1 />
Your Store:
Change

Food Town Crawfish or Shrimp Boil Soup

Prep: 15 min  Cook: 30 min

Serves 6-8

Ingredients

Directions

  1. In a large Dutch oven, melt butter over medium-high heat. Add andouille sausage; cook until lightly browned, about 5 minutes. Remove andouille using a slotted spoon and place on a plate.
  2. In the same pot, stir together onion, bell peppers and half of the Tony’s Original Creole Seasoning. Cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add stock, potatoes, thyme, celery seed and remaining Tony’s Original Creole Seasoning. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in andouille, crawfish, corn and lemon juice and cook for 2 minutes. Garnish with parsley, if desired.


Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.



Set Your Preferred Food Town Grocery Store

Please Note: Weekly ads are consistent across every Food Town. Services and in-store specials may vary by location.


Crawfish or Shrimp Boil Soup

Prep: 15 min  Cook: 30 min

Serves 6-8

Ingredients

  • 1/4 Cup Butter
  • 1 Package (16 Ounces) Andouille Sausage, Cut into 1/2-Inch-Thick Slices, or leftover sausage from the crawfish boil
  • 2 Cups Yellow Onion, Chopped
  • 1 Cup Red Bell Pepper, Chopped
  • 1 Cup Green Bell Pepper, Chopped
  • 1 Tablespoon Tony’s Original Creole Seasoning
  • 2 Cloves Garlic, Minced
  • 6 Cups Chicken Stock
  • 1 Pound Baby Red Potatoes, Quartered or leftover potatoes from boil
  • 1 Teaspoon Dried Thyme
  • 1/8 Teaspoon Celery Seed
  • 1 Pound leftover Cooked Crawfish Tails, or shrimp Rinsed
  • 1 Package (10 Ounces) Frozen Yellow Corn Kernels, Thawed or Leftover Boil Corn
  • 2 Tablespoons Fresh Lemon Juice

Directions

  1. In a large Dutch oven, melt butter over medium-high heat. Add andouille sausage; cook until lightly browned, about 5 minutes. Remove andouille using a slotted spoon and place on a plate.
  2. In the same pot, stir together onion, bell peppers and half of the Tony’s Original Creole Seasoning. Cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add stock, potatoes, thyme, celery seed and remaining Tony’s Original Creole Seasoning. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in andouille, crawfish, corn and lemon juice and cook for 2 minutes. Garnish with parsley, if desired.

Got a Suggestion for Our Shelves?

If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion

OPEN 7 DAYS A WEEK: 6 a.m. - 10 p.m.

29 Houston-Area Locations