This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"A guy walks into a restaurant, sits down to order, and asked the waiter does he serve crawfish. The waiter says yes. The guy says 'I'll have a pizza'. He points to a chair and says, 'and a plate of chips for my crawfish friend here."
OK, I live in New Orleans now and you canít get away from crawfish. They are everywhere and so tempting to use in recipes. I donít particularly like going to crawfish boils because I donít like wrestling with a tiny little thing for a tiny bit of something to eat. This recipe uses already pulled tails (so you donít have to do the work) and you may find them in your freezer case. So simple that way and they make a great chowder.
Now, if you canít find crawfish, this chowder will be great with shrimp. Shrimp and crawfish do cook a bit differently, however. The shrimp will be much firmer so itís best to use the small baby shrimp and add them at the very last minute so that they donít overcook.
Thickening sauces and soups can be accomplished by a variety of ingredients but most rely on a starch. Even though starches such as flour and potatoes are mostly carbohydrate, they also have proteins that, when heated, interact with liquid to thicken them. Most cream soups begin with a roux and milk. With chowder, it is primarily the potatoes that act as the thickening agent.
I prefer russets or long whites because of the higher starch content. These potatoes also don't hold together as well when heated and, as they breakdown, make for a thicker soup.
Servings = 4 | Serving size =about 1 1/2 cups for dinner
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
|1 tsp||olive or canola oil|
|1 medium||onion (diced)|
|2 medium||carrots (peeled and diced)|
|2 large||ribs celery (diced)|
|2 Tbsp||all purpose flour|
|2 cup||low sodium chicken or vegetable broth|
|10 ounces||Idaho potatoes (diced)|
|8 ounces||new potatoes (diced)|
|2 tsp||no salt added Creole or Cajun seasoning blend|
|12 ounces||crawfish tails|
|1 cup||2% milk|
|1 Tbsp||unsalted butter|
Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.
Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 - 3 minutes, reducing the heat to medium-low if necessary.
Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.
Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.
Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.
Add the unsalted butter and stir well until melted. Serve.
Serving size = about 1 1/2 cups for dinner
Servings = 4
Amount Per Serving
|Calories 292||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 5g||4%|
|Vitamin A 109%||Vitamin C 52%|
|Calcium 16%||Iron 14%|
|Vitamin K 14 mcg||Potassium 1181 mg|
|Magnesium 78 mg|