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Crayfish Chowder (Read 472 times)
 
Jun 5th, 2018 at 12:34pm

tadpole   Offline
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Ingredients

1 crayfish
1/2 cup butter
1/2 cup plain flour
2 diced potatoes
1 diced onion
1 or 2 diced celery sticks
2 diced carrots
2 cups vegetable stock
2 cups of milk
1 teaspoon fresh thyme
Salt and pepper as desired

Method
Place the milk in a bowl and soak the crayfish in it. Melt the butter in your camp oven. Add celery, carrots and onion and saute for 5 minutes. Reduce the heat, add flour and mix together, being careful not to burn the mix. Add the stock and stir. Set the crayfish aside and add the milk. Throw the potatoes in and let simmer for half an hour, stirring regularly. Add the thyme and S & P. Remove meat from the crayfish and chop into small pieces, add to the CO and allow to simmer for 5 or 10 minutes to build the cray flavour. Serve with crusty bread
 
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Reply #1 - Jun 5th, 2018 at 3:09pm

Gromet   Offline
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very impressive
 
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Reply #2 - Jun 5th, 2018 at 4:44pm

Derek   Online
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Now that looks nice.  You could have added the cray head split in half to the first part of your cooking to get a more ‘cray’ flavour as well.
 

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Reply #3 - Jun 5th, 2018 at 5:31pm

TBF   Offline
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That is so cruel posting that chowder.
Love all chowders.
Had my fill in Tassie the last 3 weeks.
 

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Reply #4 - Jun 5th, 2018 at 7:01pm

tadpole   Offline
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Derek wrote on Jun 5th, 2018 at 4:44pm:
Now that looks nice.  You could have added the cray head split in half to the first part of your cooking to get a more ‘cray’ flavour as well.


I considered that, and then got grossed out by the innards. I remember seeing Maggie Beer sucking yabby innards out before touching the tails and I still haven't quite recovered  Grin. Maybe next time. I have another crayfish in the freezer but might just give that one a quick grill with garlic butter
 
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