Crawfish Chowder with Crawfish Beignets

  • serves 4


9 Ratings
Directions for: Crawfish Chowder with Crawfish Beignets


Crawfish Chowder

½ cup bacon, cut into ½” dice

2 Tbsp unsalted butter

½ cup white onion, finely chopped

½ cup celery, finely chopped

½ cup green bell pepper, finely chopped

1 tsp chili flakes

1 Tbsp all-purpose flour

2 19 oz can diced tomatoes

2 cup low sodium chicken broth

1 lb(s) crawfish tail meat

2 Tbsp parsley, chopped

½ cup green onions, finely sliced

Salt and freshly ground black pepper

Crawfish Beignets

6 cup vegetable oil, for deep-frying

2 eggs

1 cup peeled crawfish tails

1 Tbsp Old Bay Seasoning

¼ cup finely-chopped green onions

1 Tbsp minced garlic

1 tsp salt

1 ½ cup sifted flour plus extra for rolling

1 tsp baking powder

½ cup milk

Salt and freshly ground black pepper


Crawfish Chowder

1. In a heavy skillet over medium high heat cook the bacon until rendered. Add the butter, onions, celery, bell peppers and chili flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, the simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper.

Crawfish Beignets

1. In a deep-fryer heat the oil over medium-high heat to 365 degrees F. In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with Old Bay seasoning and add to eggs. Stir in green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.

2. Using a large metal tablespoon, drop the beignet mixture into oil and fry about 3 minutes or until crispy and golden brown. Do this in 2 batches. Using a slotted spoon remove the beignets and drain on paper towels.

See more: Shellfish, Pork, North American, Soup, Lunch, Dinner, Side, Winter


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