Paula Deen Crawfish Chowder Recipe Recipe For Stuffed

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CRAWFISH CHOWDER



Crawfish Chowder image

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

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

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

CRAWFISH ETOUFFEE



Crawfish Etouffee image

This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping.

Provided by mightyro_cooking4u

Categories     Crawfish

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup butter
3/4 cup all-purpose flour
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 cup celery, diced
2 cups yellow onions, diced
1/2 cup bacon, chopped
1/4 cup fresh parsley leaves, chopped
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 lb crawfish, precooked
rice, cooked, for serving

Steps:

  • In a heavy pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes.
  • When the roux is done, stir in vegetables, bacon and parsley.
  • Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.
  • Nearing the end of cooking, add in precooked crawfish and serve over rice.

Nutrition Facts : Calories 655.4, Fat 32.4, SaturatedFat 19.2, Cholesterol 238.7, Sodium 1201.3, Carbohydrate 60.3, Fiber 4, Sugar 13.3, Protein 27.4

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

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

CRAWFISH BREAD



Crawfish Bread image

This gooey, cheesy bread recipe is the best introduction to crawfish. Tomatoes, cheese, Cajun seasoning and crawfish tail meat are cooked then spread on French bread before the final baking.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 10

1 lb peeled, cleaned and deveined crawfish tail meat
1/2 stick butter
1 clove minced garlic
3/4 cup ripe, chopped and drained tomatoes
1 tablespoon Cajun seasoning
3/4 cup Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise
3 tablespoons chopped fresh parsley
1 loaf French bread

Steps:

  • Preheat the oven to 350 °F.
  • Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Sauté for 1 minute. Remove from the heat.
  • In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
  • Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.

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