In the South, it’s not rare for there to be leftovers at a crawfish boil. The common go-to recipe for leftovers is étouffée, but what about the corn, potatoes and sausage? The beauty of this recipe is that it uses everything from the boil. You could even add leftover boil water to the stock if you were to be so bold.
1 link leftover sausage, diced (Or several strips of bacon or 2 TB bacon grease)
2 TB butter
2 leeks, diced
1 yellow onion, diced
3 stalks celery, diced, celery leaves reserved
5 cloves garlic, smashed
1/2 cup white wine or vermouth
1.5-2 qts vegetable stock
3 leftover cobs of corn (6 halves), kernels removed from the cob (cobs can be tossed in the stock to give your chowder more corn flavor)
2 bay leaves
1 cup heavy cream or milk
2 lbs peeled crawfish
8 leftover potatoes, peeled and cubed
salt and pepper to taste (if using boil leftovers, it may not need anything)
Chopped fresh herbs such as parsley, chives, mint, thyme
croutons or crackers
Heat a 6 qt dutch oven over medium low heat for several minutes. Add the butter and sausage and allow fat to render. Add leeks, onion, garlic and celery and cook until translucent, but not browned. Add vermouth, scraping any sausage or vegetable bits from the pot and cook until the wine has cooked off completely.
Add the vegetable stock to the pot and bay leaves, bring to a boil, then allow to simmer for 30 minutes. Add the cream and simmer until thickened slightly. At this point, add the potatoes, corn and crawfish. Bring pot back to a simmer, add fresh herbs, the remove from the heat with a lid on top for 10 minutes. This will allow the corn, potatoes and crawfish to gently reheat. Remove the lid, adjust the salt and pepper, and ladle into bowls, garnishing with croutons and more fresh herbs.
Note: If you’re not using crawfish boil leftovers, simply add raw, cubed potatoes at the same time you add the stock. You may also want to add a teaspoon or more of crab boil to the stock for flavor.