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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. 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.
2. Brown sausage in large stock pot, add onions and garlic, sauté til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
3. Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
4. Stir in parsley.
5. Serve with hot bread and enjoy!
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