With the height of crawfish season approaching, I came up with a recipe that not only uses all the crawfish tails leftover from a traditional crawfish boil, but also highlights many of the extra leftovers: the sausage, potatoes and corn. I created a well-balanced, rich and creamy chowder filled with all these spicy ingredients. This hearty chowder is deliciously satisfying and easy to put together. It is an excellent way to repurpose your leftovers.
Servings: 6
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4 tablespoons butter
½ cup chopped andouille sausage
½ cup chopped onions
½ cup chopped bell pepper
2 cloves garlic, chopped
4 tablespoons flour
2 cups chicken broth
4 cups whole milk
2 cups boiled potatoes, cut
into chunks
2 cups corn
1 teaspoon Creole seasoning
2 teaspoons hot sauce
¼ teaspoon dried thyme
2 pounds cooked and peeled crawfish tails
1. In a large heavy pot, heat the butter until melted. Add the chopped andouille, onions and bell pepper. Sauté about 3 to 4 minutes, or until the onions and peppers are soft and the andouille begins to brown.
2. Add the garlic and sauté for 20 to 30 seconds, or until the garlic becomes fragrant.
3. Sprinkle in the flour and continue stirring for another 1 to 2 minutes. Carefully whisk in the warm chicken broth until the mixture is smooth and beginning to thicken.
4. Use a wooden spoon to continue stirring as you add in the milk. Keep stirring until smooth and the mixture coats the back of the spoon.
5. Add the boiled potatoes, corn, Creole seasoning, hot sauce and dried thyme. Allow the mixture to start to simmer, stirring often to prevent it from sticking to the bottom of the pot.
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6. Fold in the crawfish tails and continue cooking another 5 to 6 minutes to make sure the crawfish are heated through. Adjust the seasonings if needed. Serve the chowder along with crusty bread and salad.
This article was originally published in the February 2022 issue of 225 magazine.