crawfish, andouille, and corn chowder

Name: Crawfish, Andouille, and Corn Chowder
Prep time: 15 min
Cook time: 50 min
Cuisine: Cajun/Creole
Ingredients: 4 tablespoon(s) vegetable oil; 4 tablespoon(s) butter; 2 - links andouille sausage, cut lengthwise and diced into halfmoon shapes; 1 large sweet onion, diced; 1 cup(s) diced celery; 1/2 medium red bell pepper, diced; 1 tablespoon(s) minced garlic; 1/2 cup(s) all-purpose flour; 4 cup(s) chicken stock; 1 package(s) (16-ounce) frozen corn, thawed; 1 can(s) (15-ounce) crushed tomatoes; 1 can(s) (8-ounce) tomato sauce; 1 package(s) (1-pound) frozen crawfish tails, thawed; 2 - bay leaves; 3/4 teaspoon(s) dried thyme; 1/2 teaspoon(s) salt; 2 teaspoon(s) cajun seasoning; 1 teaspoon(s) ground black pepper; 1 1/2 cup(s) heavy cream; 2 tablespoon(s) chopped fresh parsley; - extra chopped parsley for garnish; - chopped chives for garnish; 1 liter(s) loaf of crusty french bresd

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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.

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yield serving(s)

prep time 15 Min

cook time 50 Min

method Stove Top

Ingredients For crawfish, andouille, and corn chowder

4 Tbsp

vegetable oil
4 Tbsp

butter
2

links andouille sausage, cut lengthwise and diced into halfmoon shapes
1 lg

sweet onion, diced
1 c

diced celery
1/2 md

red bell pepper, diced
1 Tbsp

minced garlic
1/2 c

all-purpose flour
4 c

chicken stock
1 pkg

(16-ounce) frozen corn, thawed
1 can

(15-ounce) crushed tomatoes
1 can

(8-ounce) tomato sauce
1 pkg

(1-pound) frozen crawfish tails, thawed
2

bay leaves
3/4 tsp

dried thyme
1/2 tsp

salt
2 tsp

cajun seasoning
1 tsp

ground black pepper
1 1/2 c

heavy cream
2 Tbsp

chopped fresh parsley
extra chopped parsley for garnish
chopped chives for garnish
1 l

loaf of crusty french bresd

How To Make crawfish, andouille, and corn chowder

1
Heat olive oil and butter in a Dutch oven over medium-high heat and add Andouille sausage, onion, celery, and green pepper.

2
Sauté until vegetables are tender and sausage is browned, about 8 to 10 minutes.
3
Add garlic and cook 1 more minute.
4
Turn heat down to medium-low and add flour.
5
Cook, stirring constantly, for 5 minutes.
6
Gradually add wine and chicken broth and whisk to combine.
7
Bring to a boil, reduce heat so mixture stays at a light simmer and cook for 10 minutes.
8
Add tomatoes, tomato sauce, bay leaves, thyme, and Cajun seasoning and simmer for 20 minutes.
9
Add corn, crawfish, and cream, stirring well to combine.
10
Season with salt and pepper.
11
Simmer for 5 minutes. Turn heat off and add parsley.
12
Garnish with extra parsley and green onion.
13
Serve with crusty French bread for dunking.
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