Cooking Tips & Hints
Week 11 Featured Recipe        
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CRAWFISH CHOWDER
Submitted by Mitzi, Livingston, Texas, who says this recipe is quick and easy and delicious. She usually serves it with a salad and garlic bread.
TOOLS:
• 4 Quart Saucepan
• Cutting Board
• Knife
• Wooden Spoon
• Can Opener
INGREDIENTS:
• 1 Medium Onion, Chopped
• 1 stick butter (not margarine)
• 1 package crawfish tails
• Tony Cachere’s seasoning
• 1 can whole kernel corn, drained
• 2 cans cream of potato soup
• 1 can cream of mushroom soup
• 1 can Rotel tomatoes, drained (I used
   the mild Rotel)
• 1 pint half & half

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PREPARATION:

Squeeze the water out of the crawfish by hand and sprinkle with Tony Cachere’s seasoning to taste. Set aside. Saute chopped onion in the butter over medium heat for 10 minutes. Add the corn, potato soup, mushroom soup, Rotel tomatoes, and half & half. Stir to mix well. Add crawfish and cook on low heat, stirring frequently, until heated through.

COMMENTS: It normally isn’t my style to open cans and throw it in a pot and call it a meal. However, since this was sent to me I was obligated to give it a try. This dish really has great flavor and could easily be made into any type of seafood chowder by substituting shrimp, scallops or fish instead of the crawfish.

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This page last updated at 19:22:58 GMT on September 08, 2022.