Courtney's Crawfish Chowder recipe
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Ingredients
- 2 cups finely diced potatoes 1 cup chopped onion 1 cup chopped celery ¼ cup butter 5 bay leaves 1 teaspoon dried thyme ½ cup water, or as needed ½ cup butter ½ cup all-purpose flour 4 cups half-and-half 4 teaspoons Cajun seasoning 2 teaspoons salt 1 teaspoon ground black pepper 1 (12 ounce) package cooked and peeled whole crawfish tails
Nutrition Info
- 328.4 caloriescarbohydrate: 17 gcholesterol: 107.7 mgfat: 25.5 gfiber: 1.5 gprotein: 9.1 gsaturatedFat: 15.8 gservingSize: -sodium: 830.1 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Courtney's Crawfish Chowder
Directions
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Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes, slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails, cook, stirring constantly, until heated through, about 5 minutes.