CRAWFISH CHOWDER
When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.
Provided by Dreamgoddess
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
- Put the bacon grease in a dutch oven.
- Add in the butter, onions, celery and green onion; saute until soft.
- Add the shrimp stock, corn and potatoes.
- Bring to a boil and then simmer until the potatoes are tender.
- Add in the crawfish (and shrimp is using).
- Simmer until heated through.
- Add in the whipping cream and seasonings.
- Simmer about 10 minutes for the flavors to meld.
- Just before you get ready to serve, add in the butter, cayenne and parsley.
- Ladle into bowls and sprinkle each serving with the crumbled bacon.
Nutrition Facts : Calories 819.8, Fat 53.4, SaturatedFat 30.9, Cholesterol 297.3, Sodium 828.1, Carbohydrate 65.9, Fiber 6.9, Sugar 10.8, Protein 28.1
CORN CRAB & CRAWFISH BISQUE OR CHOWDER
This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are...
Provided by Donna Graffagnino
Categories Cream Soups
Time 1h30m
Number Of Ingredients 19
Steps:
- 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
- 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
- 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
- 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
- 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.
CRAWFISH CHOWDER
I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.
Provided by STKA
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
- In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g
COURTNEY'S CRAWFISH CHOWDER
A chunky and creamy crawfish soup with a Cajun kick!
Provided by Courtney Robertson Young
Categories Soups, Stews and Chili Recipes Chowders
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
- Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 17 g, Cholesterol 107.7 mg, Fat 25.5 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 15.8 g, Sodium 830.1 mg, Sugar 1.3 g
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