6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
1 Pound Louisiana Crawfish tails
1 Pound Boiled Louisiana Crawfish (Optional if you can’t find this in your area)
One 15 ounce can Whole kernel Corn (No Salt Added)
Unsalted Butter
All-Purpose Flour
Whole Milk
Heavy Whipping Cream
Fresh Parmesan Cheese
Seasonings
Green Onion
Garlic
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s seafood magic
Cayenne Pepper
Preparation of ingredients
Step 1-Chop a Bunch of Green Onions. Chop the ends to the Green Onions as well.
Step 2- Chop 3 cloves of garlic
Step 3- Separate the Crawfish heads and Crawfish tails. Peel Shell off of Crawfish tails. Reserve the Crawfish heads and tails only.
***Preheat fire to medium high heat***
Step 4- Add 4 Tablespoons of Unsalted butter into a large saucepan. Let butter melt.
Step 5- Add 1/4 Cup All Purpose flour. Stir for 3 minutes or until roux reaches the blonde roux stage.
Step 6- Add 1 Cup Chopped Green Onion (ends), 1 Tablespoon chopped garlic and 1/8 Cup of Chopped Green Onion. Stir all ingredients together. Let sauté for 4 minutes.
Step 7- Add 3 Cups Whole Milk, 1/2 Cup Heavy whipping Cream, 1 teaspoon Tony Chachere’s Creole Seasoning, 1 teaspoon of Chef Paul’s Seafood Magic and 1 Teaspoon Cayenne Pepper. Stir all ingredients together. Let come to a slight simmer.
***Turn fire down from medium high to medium low heat***
Step 8- Add your Crawfish Heads Stir. Let simmer for 8 minutes or until mixture has thickened. If you don’t have the crawfish heads, proceed to step 8A
Step 8A- Add 1 Teaspoon of Tony Chachere’s creole seasoning, 1 teaspoon of Chef Paul Prudhomme’s seafood magic and 1 teaspoon cayenne pepper. Stir all ingredients together. Let simmer for 8 minutes or until mixture has thickened.
Step 9-Remove Crawfish heads. Add 1/4 Cup Parmesean cheese. Stir.
Step 10- Add One 15 ounce can of Corn (No salt added) and 1 pound Crawfish tails including the crawfish tails you have for when you peeled your crawfish. Stir all ingredients together. Let come to a simmer first then let simmer for 6 minutes.
Notes- Your Crawfish and Corn Chowder will thicken once it cools. Also, the flavors will increase overnight so it will taste ever better the very next day! Serve hot and enjoy!
YouTube instructional video
