Crawfish Chowder Recipes

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COURTNEY'S CRAWFISH CHOWDER



Courtney's Crawfish Chowder image

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

2 cups finely diced potatoes
1 cup chopped onion
1 cup chopped celery
¼ cup butter
5 bay leaves
1 teaspoon dried thyme
½ cup water, or as needed
½ cup butter
½ cup all-purpose flour
4 cups half-and-half
4 teaspoons Cajun seasoning
2 teaspoons salt
1 teaspoon ground black pepper
1 (12 ounce) package cooked and peeled whole crawfish tails
Calories328.4 calories
Carbohydrate17 g
Cholesterol107.7 mg
Fat25.5 g
Fiber1.5 g
Protein9.1 g
SaturatedFat15.8 g
Sodium830.1 mg
Sugar1.3 g

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.

CRAWFISH CHOWDER



Crawfish Chowder image

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

3 slices bacon
1 tablespoon butter
1/2 cup onion
1/2 cup celery
1/2 cup green onion, chopped
1 1/2 cups shrimp stock
1 (15 1/4 ounce) can corn, drained
1 (14 3/4 ounce) can creamed corn
1 large potato, diced and cooked
1 lb crawfish tail, cooked and peeled
1/2-1 lb shrimp, cooked and shelled (optional)
2 cups heavy whipping cream
1 teaspoon creole seasoning
1/2 teaspoon salt
1/2 teaspoon butter
1/8 teaspoon cayenne
fresh parsley
Calories819.8
Fat53.4
SaturatedFat30.9
Cholesterol297.3
Sodium828.1
Carbohydrate65.9
Fiber6.9
Sugar10.8
Protein28.1

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.

CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS



Crawfish Chowder with Crawfish Beignets image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1/2 cup 1/2-inch diced bacon
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 teaspoon hot red pepper flakes
1 tablespoon all-purpose flour
Two 19-ounce cans diced tomatoes
2 cups low-sodium chicken stock
One 1-pound bag crawfish tail meat
2 tablespoons fresh parsley leaves, chopped
1/2 cup finely sliced green onions
Salt and freshly ground black pepper
Crawfish Beignets, for serving, recipe follows
6 cups vegetable oil, for deep-frying
2 eggs
1 cup peeled crawfish tails
1 tablespoon seafood seasoning, such as Old Bay
1/4 cup finely chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Salt and freshly ground black pepper

Steps:

  • In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.
  • Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
  • In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
  • Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.

CRAWFISH BOIL CHOWDER



Crawfish Boil Chowder image

I made this up after looking at all the leftover corn and potatoes (and crawfish) from our last crawfish boil. The leftovers just screamed "USE US!" so I did. I usually have leftover Andouille, onion, garlic, corn, and potatoes in addition to the crawfish. If I have other stuff leftover, like mushrooms, I throw that in the stock. The good thing is, if you had anybody worth his salt actually doing the boiling, all that residual spice from the boil will come out in the chowder, so you shouldn't have to season at all!

Provided by spaghetti_soprano

Categories     Chowders

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 lbs crawfish, heads and shells
8 cups water
1 cup andouille sausage, diced (from boil)
1/2 cup chopped onion (from boil or fresh)
1/2 cup chopped garlic (from boil or fresh)
8 cups crawfish stock (see above)
3 cups corn, cut from cob (from boil)
3 cups unpeeled potatoes, chopped (from boil)
1 -2 lb crawfish tail meat (from boil)
2 cups heavy cream
1/2 cup chopped parsley
Calories612.9
Fat33.4
SaturatedFat18.9
Cholesterol396.6
Sodium243.6
Carbohydrate36.3
Fiber4.1
Sugar4.8
Protein44.4

Steps:

  • Make stock by peeling all your crawfish. Reserve tails for later, and throw all the peelings into a stock pot. Cover with about 8 cups water, bring to boil and simmer for about 20 minutes. Strain through fine mesh strainer and discard solids.
  • Brown sausage in large stock pot, add onions and garlic, sauté til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
  • Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
  • Stir in parsley.
  • Serve with hot bread and enjoy!

CRAWFISH CHOWDER



Crawfish Chowder image

Make and share this Crawfish Chowder recipe from Food.com.

Provided by gailanng

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup butter, divided
1/2 bunch green onion, chopped
1 garlic clove, minced
2 lbs frozen peeled crawfish tails, thawed (do not drain)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (15 1/4 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream or 2 cups heavy cream
black pepper or cayenne pepper
salt, if necessary
crumbled bacon (optional)

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic 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 pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
  • Top with crumbled bacon, if desired.

CRAWFISH CHOWDER



CRAWFISH CHOWDER image

Categories     Soup/Stew     Fish     Sauté     Quick & Easy     Low Cal

Yield 16 Bowls

Number Of Ingredients 8

2 lbs. Crawfish Tail Meat
2 Bunches Green Onions
16 oz. Cream Cheese
1.5 Sticks Margarine
1.5 Pints Half-n-Half
2 Can Cream of Mushroom Soup
2 Can Cream Potato Soup
2 Can Whole Kernel Corn

Steps:

  • Saute Crawfish & Green Onions, then stir in the rest of the ingredients as follows, Cream of Mushroom Soup,Cream of Potato Soup,Whole Kernel Corn,then Margarine,& Half-n-Half,Cream Cheese, Cook until cream cheese is completely melted, Season to Taste with Tony Cachere's Creole Seasoning. Serve over Rice

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