This recipe comes from Episode 6 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here.
Crawfish and corn chowder is my dad’s favorite dish to make and eat. It’s rich, decadent, and will be begging you back for a second bowl. Louisiana crawfish tails are our favorite for this recipe but the dish works equally well with shrimp and/or crab meat. It's the perfect soul-warming recipe to finish off a cold day on the water or in the blind.
2 lbs. peeled crawfish tails, drained 2 cans cream-style corn 2 cans whole kernel corn 3 large Yukon gold potatoes, peeled, boiled, cooled, and medium diced 1 qt. half and half 2 cups milk 1 stick whole, unsalted butter 1 large onion, small diced 1 green bell pepper, small diced 1 stalk celery, small diced 3 cloves garlic, minced 1 can Original Rotel Tabasco pepper sauce 1 drop crab boil 2 tbsp. Viet-Cajun blend from chef Jean-Paul x Spiceology Spiceology SPG to taste 1 bunch green onions, thinly sliced 1 lemon, juiced
- In a heavy-bottom soup pot add butter, onion, bell pepper, celery, and garlic. Cook on medium heat for 10 to 15 minutes until the vegetables are softened.
- Add crawfish tails and sauté for an additional 10 to 15 minutes over medium heat.
- Add potatoes, half and half, Rotel, whole kernel corn, milk, creamed style corn, and Viet-cajun blend. Cook for 30 to 45 minutes over low heat.
- Adjust seasoning with SPG and Tabasco pepper sauce.
- Finish soup with green onions and lemon juice.
- Serve immediately.