Recipe courtesy of Robert Irvine
Print
Total:
40 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/4 cup butter
  • 1 cup white onions, diced
  • 1 cup fresh or frozen corn kernels
  • 1/2 pound fresh cleaned and shelled crawfish, or use frozen
  • 3 cups heavy cream
  • 2 cups seafood broth
  • 1/2 pound jumbo lump crabmeat
  • 1 cup diced, cooked potatoes
  • 6 green onions, chopped
  • 1/2 cup cream cheese
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 2 egg yolks
  • 1 lime, juiced
  • 2 tablespoons freshly chopped parsley leaves
  • 2 teaspoons grated pecorino cheese

Directions

Melt the butter in a large saucepan, over medium heat. Add the onions, corn and crawfish and saute for about 3 to 4 minutes. Add the cream, broth and crabmeat and bring to a high simmer, but do not boil. Cook for about 10 minutes to meld flavors, then reduce the heat to low. Add the potatoes, green onions, cream cheese and cayenne pepper. Adjust the seasoning with salt and pepper, to taste.

To finish, stir in the 2 egg yolks, lime juice, chopped parsley and grated cheese. Ladle into serving bowls and serve. Great dish.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Crawfish and Mirliton Soup

Recipe courtesy of Emeril Lagasse

Crab and Asparagus Soup

Ackee and Potato Soup with Crab Salad

Recipe courtesy of Cheryl Smith

Crawfish Turnovers

Recipe courtesy of Emeril Lagasse

Crawfish Bread

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Crawfish Boil

Recipe courtesy of Nealey Dozier

Crawfish Boil

Recipe courtesy of Ti Martin|Jamie Shannon

Crawfish Etouffee

Recipe courtesy of Treva Chadwell

On TV

So Much Pretty Food Here