Recipe courtesy of Lynn Crawford

Crawfish Chowder with Crawfish Beignets

  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/2 cup 1/2-inch diced bacon

2 tablespoons unsalted butter

1/2 cup finely chopped celery

1/2 cup finely chopped white onion

1/2 cup finely chopped green bell pepper

1 teaspoon hot red pepper flakes

1 tablespoon all-purpose flour

Two 19-ounce cans diced tomatoes

2 cups low-sodium chicken stock

One 1-pound bag crawfish tail meat

2 tablespoons fresh parsley leaves, chopped

1/2 cup finely sliced green onions

Salt and freshly ground black pepper

Crawfish Beignets, for serving, recipe follows

Crawfish Beignets:

6 cups vegetable oil, for deep-frying

2 eggs

1 cup peeled crawfish tails

1 tablespoon seafood seasoning, such as Old Bay

1/4 cup finely chopped green onions

1 tablespoon minced garlic

1 teaspoon salt

1 1/2 cups sifted flour, plus extra for rolling

1 teaspoon baking powder

1/2 cup milk

Salt and freshly ground black pepper

Directions

  1. In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.

Crawfish Beignets:

  1. Heat the oil in a deep-fryer over medium-high heat to 365 degrees F. 
  2. In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter. 
  3. Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.