My family is from Boston – I mean, Bahhwstahn. So I am obliged to call this chowda’ (pronounced chow-dahhhh). Anything else would be sacrilege. Oh, and I should mention it’s wicked good (pronounced goowd).
I’ve had this in my family cookbook for over 10 years and it’s an excellent recipe, but written up really strange.
What I mean by strange is the cayenne it calls for was originally written as .0165 of a cup. There are still a few remnants of weirdness on here like that which I’ll clean up later – but I think I’ve mostly converted it so that it’s follow-able (is that a word?)
One of the perks of me having many, many roommates in my younger days is that one of them was a chef.
I got this recipe from him, although I don’t know if he got it from someone else or a restaurant.
All I know is that it’s amazing.
Don’t forget to get some good, crusty bread to go with it.
If you have a hard time sourcing the crawfish, shrimp or clams could probably be subbed out. I’ve always made this with the crawfish though.
- 1 lb crawfish
- 1 lb carrots
- 8 oz celery
- 10 oz frozen corn
- 6 oz sherry (cooking)
- 3/4 quart heavy cream
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1.5 teaspoon lemon
- 5 tbsp salt
- 2 oz unsalted butter
- 1 1/2 lb yellow onion
- 2 oz garlic
- 1/3 gallon seafood stock
- 24 fl oz whole milk
- 1/2 oz thyme
- 3/4 teaspoon nutmeg
- 3/4 teaspoon black pepper
- Saute butter & vegetables
- Add sherry & milk and bring to a simmer but don't boil
- Simmer for 20 minutes
- Add seasonings and lemon juice
- Before serving take off heat and add crawfish
- Chill in ice or cold water so that it does not over cook and separate
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 473Total Fat 30gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 176mgSodium 3379mgCarbohydrates 25gFiber 3gSugar 11gProtein 26g
This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.