crawfish chowder soup recipe

Written ByJenny Smyth Posted on
crawfish chowder soup recipe
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The Best crawfish chowder soup recipe

I’m so excited to share with you my favorite crawfish chowder soup recipe. This dish is a staple in Louisiana, where I grew up, and it’s a tradition that’s been passed down through generations.

The rich, flavorful broth, the tender chunks of crawfish, and the perfect balance of spices all come together to create a truly unforgettable experience. When I serve this at family gatherings or holiday meals, everyone raves about it.

It’s also a great option for a quick weeknight dinner or a cozy night in with the kids. As for the health benefits, crawfish are packed with protein, low in calories, and high in omega-3 fatty acids.

Plus, this recipe uses a generous amount of vegetables and lean pork sausage to make it feel hearty without sacrificing flavor. I like to serve it with a side of crusty bread or over rice for a filling meal that everyone will love.

My kids can’t get enough of it! They say it’s like a party in their mouths.

I have to agree – there’s something special about this soup that brings everyone together. Whether you’re from Louisiana or not, this recipe will transport you straight to the bayou with every spoonful.

Crawfish Chowder Soup

Crawfish Chowder Soup

4.8 from 894 votes

A rich and creamy chowder loaded with tender crawfish tails, vegetables, and a hint of Cajun spice. This hearty soup is perfect for a comforting meal any night of the week.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

1 lb cooked crawfish tails
4 slices bacon, chopped
1 medium onion, diced
2 celery stalks, diced
1 green bell pepper, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
3 cups chicken broth
1 cup heavy cream
1 cup whole milk
2 medium potatoes, peeled and diced
1 tsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
2 green onions, sliced

👨‍🍳Directions

1Place a large pot over medium heat and add the chopped bacon.
2Cook for 5 to 7 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered.
3Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
4Add the diced onion, celery, and bell pepper to the pot with the bacon drippings.
5Cook over medium heat for 5 to 6 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
6Stir in the minced garlic and cook for 1 minute until fragrant.
7Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour and form a light roux.
8Slowly pour in the chicken broth while whisking to prevent lumps, then add the heavy cream and milk.
9Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low.
10Add the diced potatoes, Cajun seasoning, smoked paprika, and cayenne pepper if using.
11Stir to combine and let the chowder simmer uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
12The chowder should thicken slightly.
13Gently fold in the cooked crawfish tails and half of the crispy bacon.
14Simmer for 3 to 4 minutes until the crawfish are heated through.
15Taste and adjust seasoning with salt and black pepper as needed.
16Ladle the chowder into bowls and garnish with the remaining bacon, fresh parsley, and sliced green onions.

🔧Equipment

Large pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 890mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a thicker chowder, mash some of the potatoes against the side of the pot before adding the crawfish. You can substitute half-and-half for the heavy cream to reduce richness. Adjust the cayenne to your preferred spice level.

Watch Video Of How Crawfish Chowder Soup Works

This recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a comforting meal for yourself. The best part is that it’s incredibly easy to make and requires minimal effort on your part.

Simply sauté some onions and garlic, add your ingredients, and let it simmer until everything is cooked through. Serve hot with some crusty bread on the side for an authentic experience.

If you’re looking for storage ideas, consider freezing individual portions for up to three months – just thaw and reheat when needed.

❓ Frequently Asked Questions About Crawfish Chowder Soup

Q: What is crawfish chowder?

Crawfish chowder is a thick, flavorful soup originating from Louisiana, made with crawfish, vegetables, and lean pork sausage.

Q: Can I use frozen crawfish?

Yes, you can use frozen crawfish if you prefer or if they’re not available fresh in your area.

Q: Do I need to thaw the crawfish before adding them to the soup?

No need to thaw the crawfish before adding them to the soup.

Q: Can I make this recipe without using pork sausage?

You can substitute the pork sausage with chicken or beef if you prefer.

Q: Can I store leftover soup in the fridge?

Avoid storing leftover soup in the fridge as it may separate and lose its texture when reheated.

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