Wednesday, January 29, 2014

Cajun crawfish and corn chowder

After a day of playing in the ice/snow this southern girl needed a good hearty chowder to really fill three hungry boys! So this is what we had tonight and after two bowls full everyone was fat and happy!

1 lb crawfish tails cleaned 

4 T butter

3 T bacon Grease

1 chopped onion

3 med sweet potatoes peeled and chopped

3 med Idaho potatoes peeled and chopped

4 carrots chopped

1 bell pepper chopped

1 bay leaf

1 roll of frozen cream style corn

1 can of whole kernel corn

3 C shrimp broth

1 cup water

8 oz evaporated milk

2 T flour

1/4 tsp old bay seasoning

Salt and pepper

1 T Cajun seasoning (I used "slap your moma Cajun seasoning)

1/2 T Italian seasoning

1/2 T garlic powder

1 8oz brick of cream cheese cubed

In a large pot place butter and bacon grease and place onions, carrots, and bell peppers. SautĂ© till soft and add all potatoes and stir for a few minutes. Sprinkle in all your seasonings and your bay leaf. Add shrimp broth and water and let simmer 5 minutes. Add cream corn and regular corn. 

Whisk flour with evaporated milk and pour into soup. Keep stirring as the mixture will start to thinken. Simmer for 5-10 min on low stirring occasionally to make sure it's not sticking to the bottom. 

Add crawfish tails and cream cheese and stir. Turn all the way to low and let the flavores get happy together for about 15-20 minutes. 

Serve with a dash of parsley on top and enjoy!