Best 5 Crawfish Chowder With Crawfish Beignets Recipes

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Crawfish chowder, a traditional Cajun dish, is a hearty and flavorful soup made with fresh crawfish, vegetables, and a creamy broth. Crawfish beignets, light and fluffy fried dough pastries, are the perfect accompaniment to this delicious soup. Whether you are a seasoned cook or just starting out, this article will provide you with the best recipe to make crawfish chowder with crawfish beignets that will tantalize your taste buds and impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS



Crawfish Chowder with Crawfish Beignets image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1/2 cup 1/2-inch diced bacon
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 teaspoon hot red pepper flakes
1 tablespoon all-purpose flour
Two 19-ounce cans diced tomatoes
2 cups low-sodium chicken stock
One 1-pound bag crawfish tail meat
2 tablespoons fresh parsley leaves, chopped
1/2 cup finely sliced green onions
Salt and freshly ground black pepper
Crawfish Beignets, for serving, recipe follows
6 cups vegetable oil, for deep-frying
2 eggs
1 cup peeled crawfish tails
1 tablespoon seafood seasoning, such as Old Bay
1/4 cup finely chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Salt and freshly ground black pepper

Steps:

  • In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper 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, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.
  • Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
  • In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
  • Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.

CRAWFISH CHOWDER



Crawfish Chowder image

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
  • In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g

CRAWFISH CHOWDER



Crawfish Chowder image

Make and share this Crawfish Chowder recipe from Food.com.

Provided by gailanng

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup butter, divided
1/2 bunch green onion, chopped
1 garlic clove, minced
2 lbs frozen peeled crawfish tails, thawed (do not drain)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (15 1/4 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream or 2 cups heavy cream
black pepper or cayenne pepper
salt, if necessary
crumbled bacon (optional)

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic in butter until tender. Remove from pan and set aside. In the same skillet, melt 1/2 cup of butter and saute the crawfish for 5 minutes; set aside.
  • In a large pot over medium heat, combine potato soup, mushroom soup, corn and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions and crawfish. Season with pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
  • Top with crumbled bacon, if desired.

CRAWFISH CHOWDER



Crawfish Chowder image

When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.

Provided by Dreamgoddess

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

3 slices bacon
1 tablespoon butter
1/2 cup onion
1/2 cup celery
1/2 cup green onion, chopped
1 1/2 cups shrimp stock
1 (15 1/4 ounce) can corn, drained
1 (14 3/4 ounce) can creamed corn
1 large potato, diced and cooked
1 lb crawfish tail, cooked and peeled
1/2-1 lb shrimp, cooked and shelled (optional)
2 cups heavy whipping cream
1 teaspoon creole seasoning
1/2 teaspoon salt
1/2 teaspoon butter
1/8 teaspoon cayenne
fresh parsley

Steps:

  • Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
  • Put the bacon grease in a dutch oven.
  • Add in the butter, onions, celery and green onion; saute until soft.
  • Add the shrimp stock, corn and potatoes.
  • Bring to a boil and then simmer until the potatoes are tender.
  • Add in the crawfish (and shrimp is using).
  • Simmer until heated through.
  • Add in the whipping cream and seasonings.
  • Simmer about 10 minutes for the flavors to meld.
  • Just before you get ready to serve, add in the butter, cayenne and parsley.
  • Ladle into bowls and sprinkle each serving with the crumbled bacon.

Nutrition Facts : Calories 819.8, Fat 53.4, SaturatedFat 30.9, Cholesterol 297.3, Sodium 828.1, Carbohydrate 65.9, Fiber 6.9, Sugar 10.8, Protein 28.1

COURTNEY'S CRAWFISH CHOWDER



Courtney's Crawfish Chowder image

A chunky and creamy crawfish soup with a Cajun kick!

Provided by Courtney Robertson Young

Categories     Soups, Stews and Chili Recipes     Chowders

Time 55m

Yield 10

Number Of Ingredients 14

2 cups finely diced potatoes
1 cup chopped onion
1 cup chopped celery
¼ cup butter
5 bay leaves
1 teaspoon dried thyme
½ cup water, or as needed
½ cup butter
½ cup all-purpose flour
4 cups half-and-half
4 teaspoons Cajun seasoning
2 teaspoons salt
1 teaspoon ground black pepper
1 (12 ounce) package cooked and peeled whole crawfish tails

Steps:

  • Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
  • Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 17 g, Cholesterol 107.7 mg, Fat 25.5 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 15.8 g, Sodium 830.1 mg, Sugar 1.3 g

Tips:

  • Use fresh crawfish if possible. If using frozen crawfish, thaw them completely before cooking.
  • Be sure to clean the crawfish thoroughly before cooking. Remove the heads, tails, and intestines.
  • To make the chowder, start by sautéing the vegetables in butter. This will help to bring out their flavor.
  • Add the crawfish to the pot and cook until they are heated through.
  • To make the beignets, start by making a simple dough. Then, cut the dough into small pieces and fry them in hot oil until they are golden brown.
  • Serve the crawfish chowder with the beignets on the side.

Conclusion:

Crawfish chowder and crawfish beignets are two delicious Cajun dishes that are perfect for a Mardi Gras celebration. The chowder is hearty and flavorful, while the beignets are light and fluffy. Both dishes are easy to make and can be enjoyed by people of all ages.

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