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Crawfish Boil Soup

Prep: 15 min  Cook: 30 min

Serves 6-8


  • 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


  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.

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