• Tommy Centola

Crawfish, Shrimp and Corn Chowder

Crawfish have made their way north to Arkansas. Our local food truck CJ's Cajun Station has opened for business. They only open during crawfish season. I am hoping one day he opens a restaurant. Here comes two crawfish recipes this week.

1/2 cup Butter

3 tablespoons Canola Oil

1 cup Onions, chopped

1/2 cup Green Bell Pepper, chopped

1/2 cup Celery, chopped

1 teaspoon Garlic, minced

1 pound medium Shrimp, peeled and deveined

1 pound Crawfish tails

1/2 cup Wondra Flour

3 quarts Seafood or Chicken Stock

3 large Yukon Gold Potatoes, peeled and cut into 1/4-inch chunks

4 ears Yellow Corn, kernels cut off and cob scraped (see note)

1 tablespoon Creole Seasoning

1 teaspoon Salt

1 teaspoon Cayenne Pepper

1/2 teaspoon ground Black Pepper

1/2 teaspoon ground White Pepper

1/2 cup Half-and-Half

2 Green Onions, sliced for garnish

Note: Scarping corncobs extracts th starchy liquid left after cutting off the kernels. To do this, hold cobs over a large bowl and tun the blunt side of a large knife firmly against them. Let the milky liquid collect in the bowl, and reserve it for the recipe.

In a large stockpot, heat butter and oil over medium-high heat until butter is melted. Add vegetables and cook unit onion is soft, about 8 minutes. Add garlic, shrimp and crawfish. Cook, stirring frequently, for 2 minutes. Add flour, 1 tablespoon at a time, mixing well after each addition. Stir in stock, potatoes, corn, and corncob liquid. Bring to a boil, and cook for 5 minutes or until slightly thickened. Add dry seasonings and mix well. Reduce heat to simmer and cook for 30 minutes or until the potatoes are soft. Stir in half-and-half; simmer 5 minutes more. Garnish with green onions before serving.


Good Cooking, Good Eating and Good Living!!!

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