Crawfish Chowder
  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.