Recipe: Crawfish, Andouille, and Corn Chowder

 I love to cook with crawfish, but they’re definitely an acquired taste. A good ole crawfish boil is the best way to eat them, but unless you live in Louisiana, live crawfish are hard to come by. But frozen 1-pound bags of crawfish tails can be found in some supermarkets. If you live in the Fort Mill area, you can find them at The Peach Stand.

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 like to drain the juice out of the bag and then I just dump the crawfish directly into the pot. They’re precooked, so you really just need to warm them.

The Andouille sausage and cajun seasoning add quite a bit of spice to this chowder, but the sweetness of the corn and cream help temper it. Serve with a loaf of bread for a delicious and satisfying meal.

More Crawfish Recipes

Crawfish Stuffed Mushrooms

Crawfish Tacos

Crawfish Etouffee

Crawfish, Andouille, and Corn Chowder

• 4 tablespoons Vegetable oil
• 4 tablespoons butter
• 2 links Andouille sausage, cut lengthwise and diced into halfmoon shapes
• 1 large sweet onion, diced
• 1 cup diced celery
• 1/2 of a green pepper, diced
• 1 tablespoon minced garlic
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 (16-ounce) package frozen corn, thawed
• 1 (15-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (1-pound) package frozen crawfish tails, thawed
• 2 bay leaves
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 2 teaspoons Cajun seasoning
• 1 teaspoon ground black pepper
• 1 1/2 cups heavy whipping cream
• 2 tablespoons chopped fresh parsley

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

Yield: 10 servings

Recipe Source: Adapted from Taste of the South