Crawfish, Shrimp and Corn Chowder
Updated: Mar 21
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!!!