Corn, Crawfish and Andouille Chowder
Courtesy of Emeril Lagasse
Ingredients
- 6 ounces andouille sausage, cut into 1/4-inch dice
- 1/4 cup olive or vegetable oil, divided
- 1 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1 1/2 tablespoons minced garlic
- 3/4 cup finely chopped red bell peppers
- 3 cups fresh corn kernels (from 4 ears)
- 1/4 cup all-purpose flour
- 6 cups chicken or shrimp stock or canned low-sodium chicken broth
- 1 1/2 cups (1/2-inch cubes) peeled russet potatoes
- 2 1/4 teaspoons Essence, recipe in link
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 3 sprigs fresh thyme
- 1 pound cooked, peeled Louisiana crawfish tails (with any fat)
- 1/2 cup heavy cream, optional
- 2 tablespoons finely chopped fresh chives
- Chopped fresh parsley, for serving
Place a large soup pot or Dutch oven over medium heat and add the andouille and 2 tablespoons of the oil.
Cook, stirring, until the andouille is browned and has rendered its fat, about 5 minutes. Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the remaining oil, bell peppers, and corn to the pot and cook for 10 minutes, stirring often.
Sprinkle the flour over the vegetables in the pot and cook, stirring constantly, for 2 minutes.
Add the chicken stock to the pot and stir to combine. Add the potatoes,
Essence, salt, cayenne, and thyme to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes, or until potatoes are very tender. Add the crawfish
and heavy cream,
if using, stir to combine, and cook for 5 to 10 minutes, just until crawfish are heated through. Stir in the chives, taste, and adjust the seasoning, if necessary.
Serve in soup bowls, garnished with the parsley.
9 comments:
My husband is also a gentleman, although he isn't "southern" he still loves to hold open doors, give his seat to the elderly, and assist people in need... and I think he'll love this. Thanks for the recipe!
Love the title!! Very clever!!
Don't you love it when we open ourselves to making new friends the way Forrest did? I couldn't be happier for you both that a chance meeting has "opened the door" to an unexpected and wonderful friendship Your recipe looks fantastic. I can just savor the heat of those exquisite spices!
Top 5 dish ever. I ate it for the next three days after our dinner party.
How sweet of your husband and you to have them over for dinner! Very inspiring to be better "neighbors"
What a helpful husband! It's so nice to meet people that way. And the chowder looks delicious too!
This looks and sounds amazing.
I made this for dinner tonight, and it was so good! To be honest, I took a pretty lackadaisical attitude toward it, not measuring anything and leaving out the corn entirely. But, it was still great.
I love how you shared your last stick of andouille, and the last of the crawfish, I so know how you feel! Great that you shared it with someone who knew how to appreciate it. What a sweet dh you have!
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