Crawfish, Spinach And Cannellini Bean Soup

Stirrin' It Up: Crawfish, Spanish and Cannellini Bean Soup (Feb. 24)

Prep Time: 1 Hour

Yields: 4–6 Servings


After the final Mardi Gras parade rolls on Fat Tuesday, Catholics in South Louisiana bid "farewell to flesh" and prepare for the lean Lenten season. This 40-day period of reflection, prayer and fasting is reminiscent of Christ's fast in the wilderness before his ultimate suffering on the Cross. Catholics refrain from eating meat on Fridays during this period as an act of penance, which is not too tough in South Louisiana considering we are in the height of crawfish season! Even though this is a recipe for Lent, after tasting it you'll wonder if it's really a penance at all.


1 pound crawfish tails

1 bunch spinach leaves

2 (15.5-ounce) cannellini beans

¼ cup butter

½ cup minced red onions

½ cup minced celery

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

2 tbsps minced garlic

½ cup flour

2 quarts shellfish stock

2 cups diced and seeded tomatoes

1 tsp fresh chopped basil

1 tsp fresh chopped tarragon

salt and black pepper to taste

granulated garlic to taste

¼ cup thinly sliced green onion

chopped parsley for garnish


In a large Dutch oven, melt butter over medium-high heat. Add spinach, onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring often. Add flour and cook 1–2 minutes, stirring constantly. Gradually stir in shellfish stock. Add cannellini beans, diced tomatoes, basil and tarragon, stirring to incorporate. Season to taste using salt, black pepper and granulated garlic. Bring to a rolling boil then reduce to simmer. Cook 15–20 minutes. Add crawfish and green onions then cook an additional 5–7 minutes. Garnish with chopped parsley and serve hot.