We found this recipe from The Cajun Ninja's YouTube page. It's delicious! The ingredients will vary based on what you add to your crawfish boil.
Here is The Cajun Ninja cooking this recipe: https://www.youtube.com/watch?v=gkeJqb81DKE
All Da Fixins leftover from a Crawfish Boil
(Onions, Garlic, Celery, Corn, Carrots,
1-2 lbs of Crawfish Talis leftover from a Boil
1 & 1/2 Sticks of Butter
1/2 Cup of All Purpose Flour
1 (32 oz) box of Chicken Broth
2 Quarts of Half & Half
2 (10.5 oz) Cans of Cream of Mushroom Soup
1 Tablespoon of Worcestershire Sauce
1 Tablespoon of Hot Sauce
2 Cups of Whole Milk
Start out by heating a large pot and pan over Medium/Low heat.
Cut up your leftover Fixins according to your desired consistencies. Make sure you at least slice the sausage and chop the onions.
In the large pot add the 1 & 1/2 sticks of butter and mix in the half cup of all purpose flour.
Stir consistently for roughly 30 minuets or until you reach a peanut butter color roux.
Meanwhile in the large pan, add a small amount of oil, and drop in the sausage.
Sear the sausage until you see them start to brown a little. Remove them into a bowl off on the side.
Drop in the onion and celery. Sauté for a few minutes. You won’t need to sauté for very long, they should already be soft from having been boiled.
Remember to stir the roux occasionally. Should you reach the peanut butter color quickly, just turn the fire off.
Back at the sauté pan, add half of the chicken broth. Mash 6-7 Cloves of garlic, and blend into pan.
Add the second half of chicken broth.
Add the contents of the pan to the pot with the roux. Blend evenly.
Add the Sausage, mushrooms, both cans of cream of mushroom soup, and stir.
Next add both quarts of half and half, hot sauce, Worcestershire sauces, and stir.
Raise the heat and bring to a slight boil.
Once you’ve reached a slight boil, cover, lower to simmer, and cook for 1 hour.
After the 1 hour mark, add the milk, crawfish, potatoes, carrots, corn, or any other soft vegetables you may have had in your boil.
Bring the heat back up to a slight boil, cover, lower to simmer, and let cook for another 25-30 minutes.
Serve and Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3701g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3296 (45%)|
|Amt Per Serving||% DV|
|Total Fat 366.3g||488 %|
|Saturated Fat 178.7g||893 %|
|Monounsaturated Fat 121.5g|
|Polyunsanturated Fat 40.6g|
|Cholesterol 1396.9mg||430 %|
|Sodium 2001.5mg||69 %|
|Potassium 5275.8mg||139 %|
|Total Carbohydrate 697.5g||205 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 683.6g|
|Protein 293g||419 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7328
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