Crawfish, Andouille, and Corn Chowder

Raven Higheagle


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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Serves 10
15 Min
50 Min
Stove Top


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4 Tbsp
vegetable oil
4 Tbsp
links andouille sausage, cut lengthwise and diced into halfmoon shapes
1 large
sweet onion, diced
1 c
diced celery
1/2 medium
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(s)
(15-ounce) crushed tomatoes
1 can(s)
(8-ounce) tomato sauce
1 pkg
(1-pound) frozen crawfish tails, thawed
bay leaves
3/4 tsp
dried thyme
1/2 tsp
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


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

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