Friday, July 29, 2011

Crawfish Chowder

Copyright 2011 Christine's Pantry. All rights reserved.

Dating back to the native Americans and the early European settlers, the crawfish has been and inherent part of Louisiana culture. Abundant in the swamps and marshes across south Louisiana, crawfish were a favorite food of early residents. Centuries later, crawfish season in Louisiana is still exciting, with crawfish boils and backyard parties a time-honored tradition.

Crawfish are freshwater crustaceans. Louisiana has more than 30 different species of crawfish, but only two species are commercially important to the industry; the red swamp crawfish (Procambarus clarkii) and the white river crawfish (Procambarus zonangulus).
Both market incentives and technological advances have explained the Louisiana crawfish industry to include farming as well as fishing in the wild. In the 1960's, crawfish farming made its debut with the cultivation of crawfish in man-made ponds, using controlled water levels, forage management and water recalculation techniques to produce a highly marketable product.

During the next 35 years, crawfish farming developed into the largest freshwater crustacean aquacultutre industry in the United States. Louisiana leads the nation, producing more than 90% of the domestic crop. More than 1,600 farmers produce crawfish in some 111,000 acres of ponds. More than 800 commercial fisherman harvest crawfish from natural wetlands, primarily the Atchafalaya Basin. The combined annual yield ranges from 75 million to 105 million pounds. The total economic impact on the Louisiana economy exceeds $120 million annually, and more than 7,000 people depend directly or indirectly on the crawfish industry.
By http://www.crawfish.org/content/history/index.html

Thank you, http://createwithmom.blogspot.com for the sunshine award. 

Crawfish Chowder
Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:
1/2 stick butter
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tablespoon garlic, minced
1 can whole corn, drained
4 (10.7 oz) cans cream of potato soup
1 1/2 pounds of crawfish tailmeat, fresh or 2 packages of crawfish tailmeat
16 oz smoked sausage
1 teaspoon pepper
1 teaspoon Emeril's essence
1 cup water

Directions:
In a dutch oven, over medium heat, melt butter. Once butter melted, add onions and green bell peppers, cook until soft. Stir. Add smoked sausage, garlic and corn. Stir well. Add crawfish, cream of potato soup, water, pepper and Emeril's essence. Stir. Simmer for 30 minutes. Enjoy!




31 comments:

  1. Delish! As you know - I'm allergic to shellfish/seafood, so I can't indulge, but I live in Florida! Shrimp and Crawfish are a way of life! When my brother goes to LA they do a crawfish overload!

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  2. Hi Ann, I wish you wasn't allergic to shellfish / seafood.

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  3. Love crawfish...Great job making it quick and easy with the canned potato soup.

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  4. Hi Mother's Secret Home Recipe's, thank you for stopping by.

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  5. I've never cooked crawfish. I'm impatient for fall to arrive and for some cooler weather to arrive. I miss warm bowls of soup and fresh bread for dinner!

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  6. What a delicious soup!! The smoked sausage sounds just perfect in this recipe!

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  7. This looks great - perfect with the smoked sausage!

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  8. Every year the Swedes in our area have a crawfish festival. I love to go and eat the Swedish food and hear their folk songs. My husband, Swedish decent, really loves crawfish.

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  9. I find that fish soup can be eaten anytime of day, its comforting and I could eat this one for breakfast right now! GREAT JOB~

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  10. Yum-this chowder looks tasty! Also not too hard to make which is another plus. Christine I can always count on you to remind me that there is a world of food out there and there is no reason to have the same old thing every night. Great post!

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  11. This thick soup as I refer to will be great as a light meal for dinner. Thanks for sharing.

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  12. This soup sounds delicious! Love the crawfish info!

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  13. Love this recipe-it brings back memories of fishing for crawfish in the creek with bacon tied on sticks when we were kids!

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  14. Hey everyone, thanks so much for stopping by and leaving a comment. Y'all mean a lot to me.

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  15. Sounds delish! And as always, great info. I'm hoping the 4 Caymanians that were rescued after 9 days at sea will get to load up on crawfish when they finally make it to shore in New Orleans :) They were picked up by a passing tanker!

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  16. I've never tried eating crawfish chowder ah, I'll try this.

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  17. Wow, that looks delicious, will have to try this soon,you've been buzzed!

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  18. Hi Parsley Sage, I didn't hear about that. I hope all are doing well.

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  19. Hi Rita D K Simmons, thank you for the buzz.

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  20. I love chowder! This sounds like a great recipe! Thanks for sharing :)

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  21. I LOVE THIS!!!!!!!!!!Looks so yummy! I cannot wait until it starts to cool down and make this. Chowder in the winter is where it is at!!

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  22. Your crawfish chowder looks great! I'm a chowder fan in general, but have never tried it with crawfish before :) Very NOLA!

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  23. I just had crawfish for the first time this year, I am new to the south. I love love it!! This soup sounds soooo delicious:-) Hugs, Terra

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  24. Hi Terra, welcome to the south! Glad you like crawfish. :-)

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  25. I haven’t try crawfish soup though I’m a crawfish fan. It’s really wonderful to try new way of cooking crawfish. I’ll keep this recipe for the weekend.

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  26. I love crawfish. I love chowder. Sounds like a winner to me. We even get some of those critters up here in Minnesota! (Good ol' Mississippi River!)

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