Nothing says “Southern comfort” quite like a steaming bowl of chowder infused with the flavors of a classic Louisiana crawfish boil. This Crawfish Boil Chowder recipe from Louisiana Cookin brings together everything you love about a backyard seafood boil—spicy sausage, tender potatoes, sweet corn, and succulent crawfish tail meat—and transforms it into a rich, creamy, soul-warming soup. Perfect for a chilly night, a casual get-together, or just a taste of home, this dish captures the heart of Louisiana cooking in every bite.
This chowder recipe calls for traditional ingredients you’d typically find tossed across a newspaper-lined table at a crawfish boil. But instead of serving everything separately, the elements are chopped, simmered, and blended into a velvety, spiced chowder base. The result is a cozy, indulgent bowl with bold flavor and irresistible texture.
Ingredients:
- ½ pound of Louisiana crawfish tail meat
- 2 links of smoked pork sausage
- 4 medium whole yellow onions
- ½ cup diced green onion tops
- 6 ears frozen corn on the cob
- 4 tablespoons unbleached all-purpose flour, plus more if needed
- 2 tablespoons unsalted butter, plus more if needed
- 6 small potatoes
- 3 cups crawfish stock or seafood stock
- 1 cup heavy cream
- 1 cup of dry crawfish boil seasoning mix
- 4 whole crawfish, for garnish, optional
- Hot sauce, to taste
- Kosher salt and freshly ground
- Black pepper, to taste
Directions:
- Begin by filling a large stockpot halfway with water and bringing it to a boil over medium-high heat. Stir in the crawfish boil seasoning mix until dissolved. Once the water is seasoned, add the whole onions, potatoes, and sausage links. Allow these to cook for approximately 15 minutes or until the potatoes are fork-tender. Next, add the frozen corn and continue boiling for an additional five minutes. Once cooked, drain everything and let the vegetables and sausage cool to a manageable temperature.
- Once cool, remove any tough outer layers or root ends from the onions and chop them into bite-size pieces. Slice the corn kernels from the cobs and discard the empty cobs. Cut the potatoes and sausage into bite-sized chunks. Set all of this aside—you’re building the flavor one layer at a time.
- In a cast-iron Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour to form a pale golden blond roux. This step is crucial—it thickens the chowder and adds a nutty depth. Slowly pour in the seafood stock, stirring constantly to avoid lumps. Once the mixture is smooth, stir in all the prepared vegetables and sausage. Add the heavy cream, bring the mixture to a low simmer, and let it gently cook for about 30 minutes. Stir occasionally and monitor the thickness. If it becomes too thick, thin it out with more stock or water. If it remains too loose, you can prepare a quick beurre manié by combining two tablespoons ofsoftened butter with two tablespoons of flour and whisking it into the pot. When the chowder reaches the desired consistency, stir in the crawfish tail meat and let it simmer gently for another 10 minutes. Crawfish doesn’t take long to heat through and will remain tender if not overcooked.
- Adjust the seasoning with salt, pepper, and a few dashes of your favorite hot sauce. Ladle the chowder into bowls and garnish with a whole boiled crawfish and a sprinkle of fresh green onion tops. For the perfect finishing touch, serve with warm, crusty French bread—ideal for soaking up every last drop of that creamy broth.
This Crawfish Boil Chowder offers a delicious twist on a beloved Louisiana tradition. It’s comforting, hearty, and filled with the bold, spicy, and savory flavors that define Southern cooking. Whether you’re entertaining guests or simply craving a taste of home, this recipe is sure to warm hearts and fill bellies.
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