Creole Crawfish and Corn Chowder


This has not been a summer of creative cooking. We did still host our annual Crab-Boil however  so I did cook. After having some crawfish and andouille sausage left over (ok, we kept some for ourselves) I thought about ways to use it that would be fairly easy and not usual for me. What I decided on was a soup and more specifically a chowder.

Below is what I came up with and it was very well received by those who tried it.

Due to crawfish being not that easy to get and already peeled meat almost impossible (and after peeling mine for over an hour) I think it would be safe to substitute shrimp and scallops to turn this into a seafood chowder. Give it a try and let me know what you think.

Ingredients:

  • 8-10 ounces of andouille sausage links
  • ¼ cup butter
  • 1 ½ cups onion, finely chopped
  • ¾ cup carrot, finely chopped
  • ½ cup celery, finely chopped
  • 2 cloves garlic, Minced
  • 2 cups red bell peppers, finely chopped
  • 4 cups frozen corn
  • ¼ cup flour
  • 2 ½ litres chicken stock (can use fish or shrimp stock if desired)
  • 2 cups russet potatoes, peeled and cut into ½ inch cubes
  • 4 Teaspoons Creole seasoning
  • ½ teaspoon cayenne pepper
  • 2 tsp thyme leaves
  • 1 ½ pounds cooked, peeled crawfish tail meat
  • 2 cups whipping cream (one 500ml container)

Method:

  1. Grill andouille until nicely browned on the outside. Does not have to be cooked through, just grilled. Halve and cut into ¼ inch slices.
  2. Warm a large pot over medium heat and add 2 tbsp butter, onions, carrots, and celery. Cook, stirring often, until vegetables are soft, about 8 minutes.
  3. Add the andouille. Cook, stirring for about 2 minutes.
  4. Add the garlic and stir in.
  5. Add the remaining butter, bell peppers and corn to the pot and cook for 10-12 minutes, stirring often.
  6. Sprinkle the flour over the vegetables in the pot and stir constantly for 2 minutes.
  7. Add the chicken stock to the pot and stir to combine.
  8. Add the potatoes, Creole seasoning, cayenne, and thyme to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20-30 minutes, or until potatoes are very tender.
  9. Add the crawfish meat and whipping cream, stir and cook for 5 to 8 minutes.
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