CRAWFISH DIP RECIPE RECIPES

CRAWFISH CHOWDER RECIPE | ALLRECIPES

Crawfish Chowder Recipe | Allrecipes 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 Chowder

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

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, CarbohydrateContent 20.6 g, CholesterolContent 166.5 mg, FatContent 27.5 g, FiberContent 2.1 g, ProteinContent 17.7 g, SaturatedFatContent 15.8 g, SodiumContent 934.3 mg, SugarContent 2.6 g

CORN AND CRAWFISH CHOWDER SOUP | REALCAJUNRECIPES.COM: L…

Corn and Crawfish Chowder Soup | RealCajunRecipes.com: l… image

Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it's pieces of vegetables and seafood. It also usually includes milk, half-half or cream, and gets some of its thickness from hearty vegetables, like potatoes.

Provided by Racheal LeMaire Tupper

Total Time 00:01:05

Prep Time 00:00:25

Cook Time 00:00:40

Yield 1

Number Of Ingredients 16

Ingredients

1 stick - 8 tbsp - butter or margarine
2 tbsp flour
1 onion, chopped
1 to 2 lbs peeled crawfish tails
1 quart milk or cream
2 cans cream corn
1 (15 oz) can whole kernel corn
1 (10 oz) can cream of potato soup
1 small bell pepper, chopped fine
1 stalk celery, chopped fine
2 cloves of garlic, chopped fine
1/2 cup chopped parsley
1/2 cup green onion
2 tsp Cajun seasoning
Pepper to taste
4 medium red potatoes parboiled (optional)

Steps:

In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.
Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika -serve and enjoy!
Shrimp and crab meat maybe added or substituted.

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