corn crab & crawfish bisque or chowder

★★★★★ 2
StillWild avatar
By Donna Graffagnino
from Bayou Country, LA

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 painstakingly made, baked and added to the creamy bisque. With or without tomato paste incorporated into the bisque is a matter of personal preference. If you can't get crawfish, use shrimp!

★★★★★ 2
serves 6-8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For corn crab & crawfish bisque or chowder

  • 2 lb
    russet potatoes, peeled and cubed (only for chowder)
  • 1/2 lb
    bacon, fried crisp, drained and crumbled
  • 1/2 c
    + 2 tbsp. flour
  • 16 oz
    homemade or low sodium canned chicken broth
  • 2 can
    creamed corn
  • 1 can
    whole kernel corn, drained
  • 1 bunch
    green onions, sliced thin and divided
  • 1 sm
    onion, minced
  • 1
    celery stalk, minced
  • 1 tsp
    garlic, minced
  • 1/2
    bell pepper, diced
  • 1 c
    heavy cream
  • 1 c
    milk
  • 1/4 c
    sherry
  • 1/2 tsp
    lea & perrin worchestershire sauce
  • 1 lb
    crawfish tails w/fat (louisiana crawfish - don't use chinese)
  • 1 lb
    lump or special claw crabmeat, picked through for shells
  • 1/2 tsp
    cayenne pepper (or more to taste)
  • salt, & white pepper, to taste

How To Make corn crab & crawfish bisque or chowder

  • 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.
  • Corn Crab and Crawfish Bisque or Chowder
    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.
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