Bananas Foster Bar-B-Que Shrimp Bread Pudding Broiled Red Snapper Vera Cruz     Sauce Cajun Style Baked Stuffed    Eggplant Catfish Courtbouillon Chicken Etouffee Coconut Candied Yams Coquilles St. Jacques Crab Bisque Crab Cake Crab Meat Au Gratin Crab Meat Far Horizons Crab Meat Marlee Crab Meat Remick Crab Meat Strudel Crab Merliton Crab Stuffed Eggplant Royal Crawfish Bisque Crawfish Cheese Pie Crawfish Chowder Crawfish Etouffee Crawfish Pie Crawfish with Spicy Lobster Sauce Creole Cabbage Rolls Creole Green Beans Dirty Rice Duck Sausage Grillades Grilled Redfish With Lemon-Basil Vinaigrette Magnolia Crab Tarts Maque Choux Oyster Chowder Oyster Versailles Oysters Rockefeller Pasta Ascuitta Peppery Stuffed Crab Pompano en Papilotte Pork Pot Roast Red Beans and Rice Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce Red Snapper Pernod Redfish Beignets Redfish Parmesan Remoulade Sauce Seafood Gumbo Shrimp and Crab with Tomato, Basil and Saffron Shrimp Clemenceau Shrimp Creole Shrimp Jambalaya Steak Rouille Stuffed Crawfish Bisque Heads Stuffed Flounder La Fourche Stuffed Merliton Sweet Potato and Andouille Soup Tarter Sauce Trout Meuniere Almandine Turtle Soup         CRAWFISH OR SHRIMP CHOWDER INGREDIENTS 3 slices ham or uncooked bacon 1 1/2 tablespoons butter or margarine 1 small onion, chopped very fine 2 tablespoons bell pepper, chopped very fine 2 tablespoons celery, chopped very fine 2 cups peeled diced raw potatoes 1 1/2 cups fish or shrimp stock 2 cups heavy cream 1 pound cooked crawfish tails or 1 -1/2 pounds raw shelled cooked shrimp INSTRUCTIONS If using ham, spray large frying pan with Pam. If using uncooked bacon, use cold frying pan. Remove from pan and either crumble or chop. Retain bacon fat. If using ham, add butter or margarine to pan and add onions, bell peppers and celery. Saute until wilted. Add stock and potatoes, (if shrimp are used add shrimp), and meat. Cook until potatoes are tender. Add crawfish. About 10 minutes before serving add cream and seasoning. Cook over a low fire until flavors come together. Do not let cream curdle. Just before serving add 1/2 teaspoon butter, a dash of cayenne and a dash of fresh pinched parsley. Serves 4 to 6.