Recipes for after the crawfish boil

A delicious chowder recipe to use up all those spicy crawfish boil leftovers—plus some tasty ways to round out the meal 

The weather affects the way I cook, or at least what I am in the mood to eat. Since our weather in south Louisiana is so unpredictable, I seem to rely on the second half of that first statement. By mid- to late-February, I also begin to crave crawfish. To be truthful, I am not particularly big into crawfish boils. But I do really enjoy the leftovers that come after the boil. I have used the leftover potatoes to make a killer potato salad; the sausage in spicy omelets; and the crawfish in etouffees and pastas.

The recipe I came up with this month uses all of those leftovers in one dish. It is a rich, creamy chowder filled with crawfish tails, potatoes, corn and a hint of smoky andouille sausage. It will warm your heart and soul, and it’s a fantastic way to repurpose ingredients. You don’t have to have leftovers from a crawfish boil to make this tasty chowder—there are plenty of frozen crawfish tails available in our grocery stores throughout the year. Remember to support our local farmers and only buy Louisiana crawfish!

Crawfish Chowder

Greek-style Sensation Salad Dressing

Maggie’s Favorite Brown Butter Chocolate Brownies

This article was originally published in the February 2022 issue of 225 magazine.