Best Corn Crawfish And Andouille Chowder Recipes

Crawfish, Andouille, and Corn Chowder image

Provided by Raven Higheagle @ravenhigheagle

Number Of Ingredients 23

4 tablespoon(s) vegetable oil
4 tablespoon(s) butter
2 - links andouille sausage, cut lengthwise and diced into halfmoon shapes
1 large sweet onion, diced
1 cup(s) diced celery
1/2 medium red bell pepper, diced
1 tablespoon(s) minced garlic
1/2 cup(s) all-purpose flour
4 cup(s) chicken stock
1 package(s) (16-ounce) frozen corn, thawed
1 can(s) (15-ounce) crushed tomatoes
1 can(s) (8-ounce) tomato sauce
1 package(s) (1-pound) frozen crawfish tails, thawed
2 - bay leaves
3/4 teaspoon(s) dried thyme
1/2 teaspoon(s) salt
2 teaspoon(s) cajun seasoning
1 teaspoon(s) ground black pepper
1 1/2 cup(s) heavy cream
2 tablespoon(s) chopped fresh parsley
- extra chopped parsley for garnish
- chopped chives for garnish
1 liter(s) loaf of crusty french bresd

Steps:

Heat olive oil and butter in a Dutch oven over medium-high heat and add Andouille sausage, onion, celery, and green pepper.
Sauté until vegetables are tender and sausage is browned, about 8 to 10 minutes.
Add garlic and cook 1 more minute.
Turn heat down to medium-low and add flour.
Cook, stirring constantly, for 5 minutes.
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.
Add tomatoes, tomato sauce, bay leaves, thyme, and Cajun seasoning and simmer for 20 minutes.
Add corn, crawfish, and cream, stirring well to combine.
Season with salt and pepper.
Simmer for 5 minutes. Turn heat off and add parsley.
Garnish with extra parsley and green onion.
Serve with crusty French bread for dunking.

CORN CRAWFISH AND ANDOUILLE CHOWDER image

Yield 10-12 servings

Number Of Ingredients 29

Ingredients
6 ounces andouille sausage, cut into 1/4-inch dice
1/4 cup olive or vegetable oil, divided
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 1/2 tablespoons minced garlic
3/4 cup finely chopped red bell peppers
3 cups fresh corn kernels (from 4 ears)
1/4 cup all-purpose flour
6 cups chicken or shrimp stock or canned low-sodium chicken broth
1 1/2 cups (1/2-inch cubes) peeled russet potatoes
2 1/4 teaspoons Essence, recipe follows
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
3 sprigs fresh thyme
1 pound cooked, peeled Louisiana crawfish tails (with any fat)
1/2 cup heavy cream, optional
2 tablespoons finely chopped fresh chives
Chopped fresh parsley, for serving
Essence Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Directions Place a large soup pot or Dutch oven over medium heat and add the andouille and 2 tablespoons of the oil. Cook, stirring, until the andouille is browned and has rendered its fat, about 5 minutes. Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the remaining oil, bell peppers, and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour over the vegetables in the pot and cook, stirring constantly, for 2 minutes. Add the chicken stock to the pot and stir to combine. Add the potatoes, Essence, salt, cayenne, and thyme to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes, or until potatoes are very tender. Add the crawfish and heavy cream, if using, stir to combine, and cook for 5 to 10 minutes, just until crawfish are heated through. Stir in the chives, taste, and adjust the seasoning, if necessary. Serve in soup bowls, garnished with the parsley. ___ Essence directions Combine all ingredients thoroughly.