Crawfish Boil Chowder

• Stock
• 2 -3 lbs crawfish, heads and shells
• 8 cups water
• Chowder
• 1 cup andouille sausage, diced (from boil)
• 1/2 cup chopped onion (from boil or fresh)
• 1/2 cup chopped garlic (from boil or fresh)
• 8 cups crawfish stock (see above)
• 3 cups corn, cut from cob (from boil)
• 3 cups unpeeled potatoes, chopped (from boil)
• 1 -2 lb crawfish tail meat (from boil)
• 2 cups heavy cream
• 1/2 cup chopped parsley

1. Make stock by peeling all your crawfish. Reserve tails for later, and throw all the peelings into a stock pot. Cover with about 8 cups water, bring to boil and simmer for about 20 minutes. Strain through fine mesh strainer and discard solids.
2. Brown sausage in large stock pot, add onions and garlic, saute til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
3. Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
4. Stir in parsley.
5. Serve with hot bread and enjoy!

stock, crawfish, water, chowder, andouille sausage, onion, garlic, crawfish stock, corn, potatoes, heavy cream, parsley

Taken from www.food.com/recipe/crawfish-boil-chowder-501383 (may not work)