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Servings: 5
Author : George GrahamGeorge Graham Trish Hines says George Graham says Lisette says Tori says George Graham says John Hamburn says George Graham says Georgia Mayfield says Hendrica says George Graham says Denise Bishop says Kelly Symons says George Graham says Sydney says Adele Aiken says George Graham says Randy Randol says George Graham says Lisette says Cindy says George Graham says Bryan says dana l linebarger says George Graham says Joe Desormeaux says
Ingredients
Export 17 ingredients for grocery delivery
Made by the creator of Recipe Cart.
Instructions
Step 1
Separate the boiled crawfish from the rest of the cooked ingredients (onions, corn, potatoes, and sausage). Reserve 4 whole crawfish for garnish. Remove the heads from the remaining crawfish and place in a pot filled with the water. Peel the tail meat and place the shells in the pot. Reserve the tail meat for later. Over high heat, bring the pot to a boil and lower to a simmer and continue cooking until the stock reduces to 3 cups, about 20 minutes. Drain the stock into a container and discard the crawfish shells.
Step 2
Remove any outer peel or stem ends from the cooked onions, and chop into bite-size chunks. With a sharp knife, slice the corn from the cobs and discard the cobs. Slice the potatoes and sausage links into bite-size chunks.
Step 3
In a cast-iron pot over medium heat, melt the butter and add the flour. Combine the flour into the butter and stir to make a blond roux. Add the stock and stir to combine. Add all of the vegetables and sausage. Add the cream, and bring to a simmer. Continue cooking until the soup begins to thicken into a chowder consistency. If too thick, add more stock or water. If the chowder is not thick enough, make a beurre manié (a French technique for thickening a sauce) by combining 2 tablespoons softened butter with 2 tablespoons flour and add it to the pot to thicken.
Step 4
Add the crawfish tail meat and simmer for another 10 minutes Add hot sauce, salt, and pepper to taste. Serve in shallow bowls garnished with a whole boiled crawfish (optional) and diced green onion tops. Serve with hot French bread.
Step 5
In a large pot over medium-high heat filled halfway with water, bring to a boil and add the seasoning. Add the onions, potatoes, and sausage to the water and boil until the potatoes are cooked through, about 15 minutes. Add the corn and cook for another 5 minutes. Drain the vegetables and sausage and let cool.
Step 6
Remove any outer peel or stem ends from the cooked onions, and chop into bite-size chunks.. With a sharp knife, slice the corn from the cobs and discard the cobs. Slice the potatoes and sausage links into bite-size chunks.
Step 7
In a cast-iron pot over medium heat, melt the butter and add the flour. Combine the flour into the butter and stir to make a blond roux. Add the stock and stir to combine. Add all of the vegetables and sausage. Add the cream, and bring to a simmer. Continue cooking until the soup begins to thicken into a chowder consistency, about 30 minutes. If too thick, add more stock or water. If the chowder is not thick enough, make a beurre manié (a French technique for thickening a sauce) by combining 2 tablespoons softened butter with 2 tablespoons flour and add it to the pot to thicken.
Step 8
Add the crawfish tail meat and simmer for another 10 minutes. Add hot sauce, salt, and pepper to taste. Serve in shallow bowls garnished with a whole boiled crawfish (optional) and diced green onion tops. Serve with hot French bread.
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