Crawfish Boil Chowder

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 -3 lbs crawfish, heads and shells
• 8 cups water
• 1 cup andouille sausage, diced (from boil)
• 1/2 cup chopped onion (from boil or fresh)
• 1/2 cup chopped garlic (from boil or fresh)
• 8 cups crawfish stock (see above)
• 3 cups corn, cut from cob (from boil)
• 3 cups unpeeled potatoes, chopped (from boil)
• 1 -2 lb crawfish tail meat (from boil)
• 2 cups heavy cream
• 1/2 cup chopped parsley

Recipe

• 1 make stock by peeling all your crawfish. reserve tails for later, and throw all the peelings into a stock pot. cover with about 8 cups water, bring to boil and simmer for about 20 minutes. strain through fine mesh strainer and discard solids.
• 2 brown sausage in large stock pot, add onions and garlic, sauté til translucent. add stock and bring to boil, simmer for 20-30 minutes.
• 3 add corn and potatoes, bring back to simmer. add crawfish and cream, heat through. check seasonings.
• 4 stir in parsley.
• 5 serve with hot bread and enjoy!