Crawfish Chowder

Crayfish, crawfish, crawdads, mud bugs, whatever you call them, they are a fun to catch and delicious to eat little critter can be literally by found under any rock or log in thecrayfish_USFWS creeks and rivers.  One of my favorite ways to serve this freshwater crustacean is in a chowder.

Ingredients (serves 4-6)

4 10 3/4 oz cans of cream of mushroom soup

1 1/2 cup of Old Bay Seasoning

2 4 oz. can of mushroom pieces

2 cups of 2% milk

30 + count of crayfish (minimum size of crayfish suitable for steaming is 2″)

In a 4 quart pot, place cream of mushroom soup, milk, mushroom pieces, and 1 cup of Old Bay Seasoning and bring to a simmer.  Meanwhile, steam crawfish whole with 1/2 cup of Old Bay Seasoning.  When crawfish are steamed (turned red) remove tail meat and add to the simmering soup.  Allow to cook for another 15 minutes and serve with a sprinkle of Old Bay.

– Randy

photo courtesy of science.marshall.edu – All rights reserved

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