Ingredients
- 1 large yellow onion
- 1 cups ½chopped celery about 3 stalks
- 3 cups chopped russet potatoes
- 2 1/2 tablespoons flour
- 1/2 teaspoon Cajun seasoning or to taste
- 1 can chicken stock 15-oz.
- 3 bay leaves
- teaspoon ½pepper
- 1/2 teaspoon salt
- 16 oz. half and half
- 2 cups whole milk
- 1 15 oz. can creamed corn
- 1 pound crawfish tail meat
- Salt and pepper to taste
- Oyster crackers for serving optional
Servings:
Instructions
- 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.
- 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.
- Then add the flour and Cajun seasoning and stir for 2 minutes.
- 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.
- Adjust salt and pepper to taste. Serve with oyster crackers.
Recipe Credits:
Juliana Goodwin
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