Crawfish Andouille And Corn Chowder Recipes

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.

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
• Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
• Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
• Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
• Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
• Season the chowder with salt and black pepper.
• Remove and discard the bay leaves.
• Garnish with cilantro to serve.

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.

Steps:

• 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.
• Brown sausage in large stock pot, add onions and garlic, sauté til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
• Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
• Stir in parsley.
• Serve with hot bread and enjoy!

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.