CRAWFISH, ANDOUILLE, AND CORN CHOWDER
I love to cook with crawfish, but they're definitely an acquired taste. But unless you live in Louisiana, or Texas live crawfish are hard to come by. But frozen 1-pound bags of crawfish tails can be found in some supermarkets. 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 just dump the crawfish directly into the pot juices and all, because the juices have all the flavor. They're precooked, so you really just need to warm them.
Provided by Raven Higheagle @ravenhigheagle
Categories Chowders
Number Of Ingredients 23
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.
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