Crawfish Boil Chowder Recipe

Name: Crawfish Boil Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stock; 2 -3 lbs crawfish, heads and shells; 8 cups water; Chowder; 1 cup andouille sausage, diced (from boil); 1/2 cup chopped onion (from boil or fresh); 1/2 cup chopped garlic (from boil or fresh); 8 cups crawfish stock (see above); 3 cups corn, cut from cob (from boil); 3 cups unpeeled potatoes, chopped (from boil); 1 -2 lb crawfish tail meat (from boil); 2 cups heavy cream; 1/2 cup chopped parsley

Servings: persons

Stock
2 -3 lbs crawfish, heads and shells
8 cups water
Chowder
1 cup andouille sausage, diced (from boil)
1/2 cup chopped onion (from boil or fresh)
1/2 cup chopped garlic (from boil or fresh)
8 cups crawfish stock (see above)
3 cups corn, cut from cob (from boil)
3 cups unpeeled potatoes, chopped (from boil)
1 -2 lb crawfish tail meat (from boil)
2 cups heavy cream
1/2 cup chopped parsley

1
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.
2
Brown sausage in large stock pot, add onions and garlic, saute til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
3
Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
4
Stir in parsley.
5
Serve with hot bread and enjoy!

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Stock, 2 -3 lbs crawfish, heads and shells, 8 cups water, Chowder, and more.

Yes, Crawfish Boil Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Boil Chowder

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