I don’t know about y’all, but for me crawfish season is to short. Most years I get withdrawals when it ends! But I’ve become wise to the end of the season and invented new ways to feel like it is in full swing still. First off, I always boil more crawfish than my family can eat, peel the extra and put them in the freeze, (we all need good home-grown crawfish in the freezer for the off season).
This crawfish chowder recipe tastes so good I feel as if I’m eating at a fancy restaurant. It gives me the feeling of everything I love about a crawfish boil combined into one heartwarming dish! Only difference is I get full faster and don’t have to peel and dip. Did I mention it is pretty much just as satisficing?
Another beautiful thing about this recipe is that it works for the crawfish chowder and can also work for a crawfish bisque! I prefer it chowder style myself. How ever you prefer it you’ve got to try this amazing recipe this winter, it is total comfort food!
Crawfish Chowder or Bisque
2 lbs. cleaned crawfish tail meat
1 stick of butter unsalted
2 medium onions, diced
1 medium to large green bell pepper, diced
2 cups diced new red potatoes
1 large bunch of green onions sliced from root to tip (reserve the top half for garnish when serving)
2 cups of water
2 tablespoons flour
2 cup heavy whipping cream
2 cup half and half
2 bay leaves
½ cup sour cream
½ cup Blue Plate Mayonnaise
10 OZ frozen corn sweet corn
2 garlic cloves minced
2 to 3 teaspoons of Tony Chachere’s More Spice Creole Seasoning, depending on your taste
1 teaspoon coarse ground black pepper
1 teaspoon salt
1 bunch of green onions, chopped bottom to top and separate (the darker green tops for later)
In a 7-quart Dutch oven over a medium heat add the butter and let it melt before adding the onions, green bell pepper, new potatoes, and bottom portion of the green onions. Stir occasionally to be sure it doesn’t stick to the bottom for about 15 minutes. In a small bowl whisk the flower into the water and add it to the pot along with the heavy whipping cream, half and half, Blue Plate mayonnaise, sour cream, sweet corn, garlic, bay leaves, Tony Chachere’s More spice, black pepper, and salt. Stir it until blended and continue cooking over a medium heat for about 15 minutes, stirring occasionally to keep it from sticking to the bottom. Add your crawfish and turn it down to a low heat and let it simmer for about 15 minutes, stirring occasionally.
Serve it hot and garnish with the green onion tops you reserved. Bon Appetit!
If you’d like to make this dish into a bisque, simply put the amount you want to turn into bisque in a blender and pulse it to your desired consistency. I like to reserve some crawfish tails to garnish when serving along with the green onion tops, and sometimes even a frozen whole crawfish depending on if you are serving company and want it to appear extra fancy! Either way this dish is a winner and I say it is one for the recipe roster for sure!