Crawfish Andouille And Corn Chowder Recipes

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CRAWFISH BOIL CHOWDER



Crawfish Boil Chowder image

I made this up after looking at all the leftover corn and potatoes (and crawfish) from our last crawfish boil. The leftovers just screamed "USE US!" so I did. I usually have leftover Andouille, onion, garlic, corn, and potatoes in addition to the crawfish. If I have other stuff leftover, like mushrooms, I throw that in the stock. The good thing is, if you had anybody worth his salt actually doing the boiling, all that residual spice from the boil will come out in the chowder, so you shouldn't have to season at all!

Provided by spaghetti_soprano

Categories     Chowders

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 lbs crawfish, heads and shells
8 cups water
1 cup andouille sausage, diced (from boil)
1/2 cup chopped onion (from boil or fresh)
1/2 cup chopped garlic (from boil or fresh)
8 cups crawfish stock (see above)
3 cups corn, cut from cob (from boil)
3 cups unpeeled potatoes, chopped (from boil)
1 -2 lb crawfish tail meat (from boil)
2 cups heavy cream
1/2 cup chopped parsley

Steps:

  • Make stock by peeling all your crawfish. Reserve tails for later, and throw all the peelings into a stock pot. Cover with about 8 cups water, bring to boil and simmer for about 20 minutes. Strain through fine mesh strainer and discard solids.
  • Brown sausage in large stock pot, add onions and garlic, sauté til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
  • Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
  • Stir in parsley.
  • Serve with hot bread and enjoy!

Nutrition Facts : Calories 612.9, Fat 33.4, SaturatedFat 18.9, Cholesterol 396.6, Sodium 243.6, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 44.4

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

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