Cajun Crawfish Chowder

Servings: 0

Ingredients

Cajun Chowder

  • 12 oz Crawfish Tails or 1lb Shrimp, tails removed
  • 1 tsp Kosher Salt more to taste
  • ½ tsp Black Pepper
  • ½ tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Cayenne Pepper
  • 5 Slices of Bacon
  • 2 tbsp Unsalted Butter
  • 1 tbsp Garlic minced
  • ½ medium Yellow Onion chopped
  • ¼ cup Green Onions sliced
  • 2 cups Sweet Corn Kernels
  • 3 ½ tbsp All-Purpose Flour
  • 4 cups Chicken Broth
  • ¾ cups Heavy Whipping Cream
  • 1 lb Yellow Potatoes small-medium (schmedium) diced

Grilled Cheese Croutons

  • 4 slices Sourdough Bread
  • 2 slices Provolone Cheese
  • 2 tbsp Unsalted Butter

Instructions

  • Preheat oven to 350 degrees
  • In a large pot on medium to high heat, cook bacon on both sides until crispy. Drain pieces on a paper towel lined plate.
  • Melt your 2 tbsp butter on medium heat, then add in yellow onion and saute until fragrant, then stir in garlic, seasonings, and flour. Stir for 30 seconds.
  • Add potatoes, broth, and ½ of green onions. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until potatoes are tender.
  • While soup simmers, melt 2 tbsp butter and make grilled cheese sandwiches. Once done, cut each sandwich into 1 inch cubes, place on parchment lined cookie sheet and bake for 5 minutes
  • Stir in corn, crawfish tails (or shrimp) then room temperature cream and simmer on low for 3-5 minutes. Season with more salt, to taste, Remove from heat and serve. Garnish with chopped bacon, remaining green onions, and grilled cheese croutons.
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