crawfish, andouille, and corn chowder
I love to cook with crawfish, but they’re definitely an acquired taste. But unless you live in Louisiana, or Texas live crawfish are hard to come by. But frozen 1-pound bags of crawfish tails can be found in some supermarkets. The frozen crawfish meat is great for recipes like Crawfish, Andouille, and Corn Chowder. Just put the bag in the refrigerator in the morning. They will be mostly defrosted by evening. I just dump the crawfish directly into the pot juices and all, because the juices have all the flavor. They’re precooked, so you really just need to warm them.
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
Serves 10
Ingredients
- 4 tablespoons vegetable oil
- 4 tablespoons butter
- 2 - links andouille sausage, cut lengthwise and diced into halfmoon shapes
- 1 large sweet onion, diced
- 1 cup diced celery
- 1/2 medium red bell pepper, diced
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1 package (16-ounce) frozen corn, thawed
- 1 can (15-ounce) crushed tomatoes
- 1 can (8-ounce) tomato sauce
- 1 package (1-pound) frozen crawfish tails, thawed
- 2 - bay leaves
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 teaspoons cajun seasoning
- 1 teaspoon ground black pepper
- 1 1/2 cups heavy cream
- 2 tablespoons chopped fresh parsley
- - extra chopped parsley for garnish
- - chopped chives for garnish
- 1 liter loaf of crusty french bresd
How To Make crawfish, andouille, and corn chowder
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Step 1Heat olive oil and butter in a Dutch oven over medium-high heat and add Andouille sausage, onion, celery, and green pepper.
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Step 2Sauté until vegetables are tender and sausage is browned, about 8 to 10 minutes.
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Step 3Add garlic and cook 1 more minute.
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Step 4Turn heat down to medium-low and add flour.
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Step 5Cook, stirring constantly, for 5 minutes.
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Step 6Gradually add wine and chicken broth and whisk to combine.
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Step 7Bring to a boil, reduce heat so mixture stays at a light simmer and cook for 10 minutes.
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Step 8Add tomatoes, tomato sauce, bay leaves, thyme, and Cajun seasoning and simmer for 20 minutes.
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Step 9Add corn, crawfish, and cream, stirring well to combine.
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Step 10Season with salt and pepper.
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Step 11Simmer for 5 minutes. Turn heat off and add parsley.
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Step 12Garnish with extra parsley and green onion.
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Step 13Serve with crusty French bread for dunking.
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