• Tommy Centola

Crawfish Chowder

Updated: Jan 4

Here is another delicious crawfish dish for a cold day. I have always enjoyed a good clam chowder. So, here is the Cajun answer to clam chowder.

4 tablespoons (1/2 stick) Butter

4 large Onions, sliced

6 medium Potatoes, peeled and cubed

1 cup Hot Water

Creole Seasoning to taste

2 pounds Crawfish Tails

6 cups Half & Half

8 ounces Sharp Cheddar Cheese, shredded

Chopped Parsley and Green Onions for garnish

In a large pot, melt butter over medium heat. Add onion and simmer 5 minutes. Add potatoes, water and Creole seasoning. Cook 10 minutes, stirring occasionally. Do not drain. Add crawfish tails and cook 5 minutes.

In a smaller pot, heat milk on low heat with cheese, stirring often until cheese is melted. Do not overcook. Add milk to crawfish and potato mixture and blend well. Serve warm. Garnish with parsley and green onions.

Enjoy!!!

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