80 Min

GF

NF

Texas Crawfish Chowder

My first entry into the United States, many decades ago, was in the city of Boston and my first American meal was a Clam chowder. On a cloudy winter day, the creamy mild soup with a hunk of warm crusty bread was remarkably delicious and comforting. The word chowder comes from the French word for cauldron, Chaudière, which refers to the whole dish being prepared in one. The clam chowder first debuted in the 1700’s and subsequently, there have been many versions, including a clear one from Rhode Island and a controversial one from Manhattan, made with tomatoes, bacon, clams, wine, potatoes and lots of vegetables. We do not need to limit a chowder to clams or clam juice – it can be made with different kinds of seafood.

When it comes to food, I am all about breaking the rules so why not make a Texas version with crawfish and a hint of Mexican flavors? Some garlic, serrano and you could even add some dried red chiles in it or serve it with a red or green salsa. We are entering crawfish season here in Houston so here is a crawfish chowder with a clear broth but made with a good stock. Add cabbage, cilantro and lime juice and you have a tangy, delicious meal. You can make the stock with fresh crawfish shells or with shrimp. The soup is good just on its own or with rice, noodles or tortillas.

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Cook Time

1 hour and 20 minutes + cooling time

Serves

6

Directions

Step 1

To make crawfish or shrimp stock, in a large stockpot, boil the shells with 6 cups of water and 2 cups of rough-cut vegetables. Cover and simmer for 30 minutes to an hour. Cool and strain, composting the shells and vegetables.

Step 2

To make the chowder, in a large stockpot or Dutch oven, warm the butter until it melts completely. Add the cumin seeds and once they have popped which only takes seconds, add the minced garlic and onions. Cook on medium heat until translucent or light golden.

Step 3

Add the serrano, cinnamon, ginger, stock and salt. Bring the mixture to a boil and simmer for 10 to 12 minutes.

Step 4

When ready to serve, add the crawfish meat and celery and cook just until hot and ready to serve. Serve with sliced cabbage, cilantro and fresh lime juice.

Notes & Variations

Popping spices like whole cumin or mustard seeds is a technique native to India – spices are added to hot oil and after they start sizzling and sputtering (which we refer to as popping), other ingredients can be added immediately. Popping releases the oils and flavors in the spices.
To make a creamy version of the chowder, replace a cup of stock with heavy cream or coconut milk.
You could add ground turmeric to the broth at the beginning for added flavor and color.

Ingredients

Crawfish shells or shrimp shells for stock

2 cups of raw vegetables like onions, potatoes or carrots

4 tablespoons butter

1 teaspoon cumin seeds

1 tablespoon minced garlic

1 cup minced white or yellow onions

1 serrano pepper, minced

2 large sticks of cinnamon

1 tablespoon minced ginger

2 teaspoons sea salt

2 pounds crawfish meat

1 cup of minced celery

2 cups of thinly sliced purple cabbage

1 bunch of cilantro stems and leaves, minced

Juice from 2 limes

Step 1

Step 2

Step 3

Add the serrano, cinnamon, ginger, stock and salt. Bring the mixture to a boil and simmer for 10 to 12 minutes.

Step 4

When ready to serve, add the crawfish meat and celery and cook just until hot and ready to serve. Serve with sliced cabbage, cilantro and fresh lime juice.

Crawfish shells or shrimp shells for stock

2 cups of raw vegetables like onions, potatoes or carrots

4 tablespoons butter

1 teaspoon cumin seeds

1 tablespoon minced garlic

1 cup minced white or yellow onions

1 serrano pepper, minced

2 large sticks of cinnamon

1 tablespoon minced ginger

2 teaspoons sea salt

2 pounds crawfish meat

1 cup of minced celery

2 cups of thinly sliced purple cabbage

1 bunch of cilantro stems and leaves, minced

Juice from 2 limes

Notes & Variations

Popping spices like whole cumin or mustard seeds is a technique native to India – spices are added to hot oil and after they start sizzling and sputtering (which we refer to as popping), other ingredients can be added immediately. Popping releases the oils and flavors in the spices.
To make a creamy version of the chowder, replace a cup of stock with heavy cream or coconut milk.
You could add ground turmeric to the broth at the beginning for added flavor and color.

Tags:

80 Min

Tags:

80 Min

THERE'S MORE WHERE THAT CAME FROM.

So many seafood soups, so little time.

ONE A DAY KEEPS THE HUNGER AWAY

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