Crawfish Chowder

Ingredients

• 2 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups fish or chicken stock
• 2 potatoes, diced
• 1 pound crawfish tails
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• 2 bay leaves
• 1/2 cup half-and-half
• Salt and pepper to taste

Directions

1. In a large pot over medium heat, melt the butter. Add the onion, celery, bell pepper, and garlic and cook until softened, about 5 minutes.
2. Add the flour and cook for an additional 2 minutes, stirring constantly.
3. Add the stock, potatoes, crawfish tails, Creole seasoning, cayenne pepper, thyme, smoked paprika, and bay leaves. Bring to a boil, reduce the heat, and simmer for 20 minutes.
4. Stir in the half-and-half and season with salt and pepper. Simmer for 5 more minutes.
5. Serve with a sprinkle of fresh parsley and a crusty French bread.

Interesting Facts

• Crawfish Chowder has been a traditional dish in Louisiana for centuries.
• Crawfish tails are the most flavorful part of the crawfish.
• Crawfish Chowder is often served with a dollop of sour cream.
• This chowder can also be made with shrimp or crab.