Courtney's Crawfish Chowder |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A chunky and creamy crawfish soup with a Cajun kick! Ingredients:
2 cups finely diced potatoes |
1 cup chopped onion |
1 cup chopped celery |
1/4 cup butter |
5 bay leaves |
1 teaspoon dried thyme |
1/2 cup water, or as needed |
1/2 cup butter |
1/2 cup all-purpose flour |
4 cups half-and-half |
4 teaspoons cajun seasoning |
2 teaspoons salt |
1 teaspoon ground black pepper |
1 (12 ounce) package cooked and peeled whole crawfish tails |
Directions:
1. Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
2. Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.
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