Crawfish Chowder



Serving size

about 1 1/2 cups for dinner
60 Minutes

This recipe can be multiplied and makes great leftovers.

Crawfish Chowder


1 tsp. Olive oil
1 medium White onions (diced)
2 medium Carrots, raw (peeled and diced)
2 Large stalk Celery, raw (diced)
2 Tbsp. All purpose flour or garbanzo flour
2 cups No salt added vegetable stock (or no salt added chicken stock)
4 cup Water
10 ounces Idaho potatoes (diced)
8 ounces Red potatoes (diced)
3/4 tsp. Salt
2 tsp. Salt Free Creole Seasoning
12 ounces Crawfish tails
1 cup 2% milk
1 Tbsp. Unsalted butter


Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.

Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 - 3 minutes, reducing the heat to medium-low if necessary.

Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.

Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.

Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.

Add the unsalted butter and stir well until melted. Serve.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.


This is NOT a low sodium recipe.

Recipe Notes

In New Orleans you can’t get away from crawfish. They are everywhere and so tempting to use in recipes. This recipe uses already pulled tails, so you don’t have to wrestle with shelling the crawfish. You may find crawfish tails in your freezer case. So simple that way and they make a great chowder.

If you can’t find crawfish this chowder will be great with shrimp. Shrimp and crawfish do cook a bit differently, however. The shrimp will be much firmer, so it’s best to use the small baby shrimp and add them at the very last minute so that they don’t overcook.

"A guy walks into a restaurant, sits down to order, and asked the waiter does he serve crawfish. The waiter says yes. The guy says 'I'll have a pizza'. He points to a chair and says, 'and a plate of chips for my crawfish friend here.'"