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Crayfish Chowder     HT SP Cajun Creole 70mins

Serves 4     Hot Seafood Shellfish Soup Starter Eggless Louisiana Nth America North American

Ingredients
450g/1lb Raw Crayfish (Crawfish) Tails (in shell)
480ml/16fl.oz. Water
1/2 teasp Salt
2 Onions, thinly sliced
1 Medium Potato, diced
1 Large Carrot, finely diced
1 tbsp Margarine
3 tbsp Plain Flour
480ml/16fl.oz. Milk
½ teasp Cayenne Pepper
1 teasp Dried Parsley

Instructions

1. Place the crayfish and water in a large saucepan, bring to the boil then reduce the heat, partially cover and cook for 5 minutes.

2. Drain the crayfish, reserving the liquid then shell the tails and chop the flesh coarsely. Set aside.

3. Return the cooking liquor to the saucepan together with the onion, potato and carrots. Season with salt then bring to simmering point, cover and cook for 10 minutes.

4. Add the chopped crayfish and cook for a further 5 minutes or until potato is tender.

5. Meanwhile, melt the margarine in large saucepan, add the flour, mix well and cook over a medium heat for 2-3 minutes.

5. Gradually add the milk stirring constantly and cook for about 5 minutes or until thickened.

6. Pour the milk mixture into crayfish mixture together with the cayenne pepper and parsley and continue to cook for a further 5 minutes, stirring constantly. Serve hot.
 

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