Corn, Crawfish and Andouille Chowder
Show: Emeril LiveEpisode: Mudbugs and Cajun Cooking
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- Recipe categories: Meat, Shellfish, Crawfish, Vegetables, Corn,
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Total Reviews: 5
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By kenundrum_12706920
Decatur, 53
on March 03, 2010
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I made this chowder for a Mardi Gras dinner party we went to and it was a HUGE hit. I made a double batch and didn't get to take a drop home! Everyone raved about how good it was all night. I will be making this one agian in the future for sure! Ca c'est bon- That's good!
By Chef #1191192
on October 25, 2009
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This is the best chowder! Great anytime of year!
By gardenerladyrit...
Torrance, CA
on August 30, 2009
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This is an amazing chowder recipe! My husband and I agree that it is absolutely delicious! Another amazing thing about this is the ease of preparation!
We love it...
By kcaraway_4420902
Carson City, NV
on February 15, 2009
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Great way to cure a head cold on a winter night. I used shrimp instead, and left out the red peppers because I didn't want them to take away from the andouille (the kind I get is plenty hot. My wife said I could up the amount of carrots and potatoes.
By helanham_11129704
La Porte, TX
on November 17, 2008
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I cook cajun all the time and this was true and great! After losing 90 lbs, I watch my intake so I skimped on the oil and added 1/4 of the cream with a little cornstarch dissolved in water at the very end. Either way, This chowder was absolutely the ticket for a cold night! I've done it with shrimp too, its just about the same. I'll make it in the summer or spring served over rice...I can't wait.