Crawfish Chowder

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Crawfish Chowder
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Crawfish Chowder
Votes: 0
Rating: 0
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Print Recipe
Ingredients
Servings:
Instructions
  1. Chop onion and slice celery. Rinse potatoes and then slice into chunks. I do not peel them, but that is personal preference. It’s important that the potatoes are uniform in size so they will cook evenly.
  2. In a large pot, heat the canola oil over medium heat. When hot, add the onion and cook for 3 minutes, then add the celery and cook another 3-5 minutes, until tender.
  3. Then add the flour and Cajun seasoning and stir for 2 minutes.
  4. Slowly add the chicken stock, stirring so that it thickens the flour. Once that mixture has combined and thickened, add remaining ingredients and cook for 20-25 minutes, until potatoes are fork-tender. You will need to stir frequently and keep your eye on this so it doesn’t burn or curdle.
  5. Adjust salt and pepper to taste. Serve with oyster crackers.
Recipe Credits:
Juliana Goodwin
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