FLYING FISH CRAWFISH CHOWDER

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by GMT

wfaa.com

Posted on February 19, 2010 at 9:06 AM

Flying Fish Crawfish Chowder

 
Ingredient                                                                                           Measurement
Peanut or Vegetable Oil                                                                1/3 cup
Red Potatoes (Peeled and Cubed 1”)                                      1 1/3 cup
Bell Peppers (Diced ½”)                                                              ½ cup
Yellow Onion (Diced ½”)                                                              2/3 cup
Celery (Sliced and Diced ½”)                                                      2/3 cup
Salt                                                                                                    2 tsp
Black, Ground Pepper                                                                   ½ tsp
Basil, Dry                                                                                          ½ Tsp
Garlic Chopped in Water                                                              2 tsp
Chicken Broth                                                                                 1 cup
All Purpose Flour                                                                            1/3 cup
Cajun Seasoning                                                                            1 Tbsp
Half and Half                                                                                     1 quart (32 oz.)
Whole Kernel Corn                                                                          2/3 cup
Pre-Cooked Crawfish Tail Meat (110/150)                                  ½ lb.
 
Procedures
·         Pour oil into cooking pot, add potatoes and cook on medium heat.
·         Stir potatoes until half cooked.
·         Add bell peppers, onions and celery to potatoes and continue to cook on medium heat.
·         Stir potatoes and veggies continuously until ¾ cooked.
·         Add salt, pepper, basil and garlic and mix completely.
·         Add chicken broth, flour and Cajun seasoning and mix thoroughly until product thickens.
***Be sure to stir continuously to prevent sticking or burning.***
·         Add half and half and mix with a whisk over high heat for 10 minutes.
·         Lower to medium heat and add crawfish meat and stir continuously.
·         As product continues to thicken, add corn and continue to mix.
***To test for proper thickness, tap the whisk on the side of the pot. If the product runs slowly down the side of the pot, you are ready to go.***
·         Remove from the burner and continue to stir for 5-10 more minutes.
·         Serve and enjoy!
 
Makes ½ gallon
 

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