• 12servings
  • 70minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 rashers streaky bacon

  2. 1 onion, chopped

  3. 1 green pepper, seeded and chopped

  4. 1 red pepper, seeded and chopped

  5. 2 sticks celery, finely chopped

  6. 2 tablespoons finely chopped garlic

  7. 750g diced red potatoes

  8. 135g grated carrot

  9. 450g crayfish tails

  10. 750ml chicken stock

  11. 1 litre single cream

  12. salt and pepper to taste

  13. 125g grated Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble and return to the pot.

  2. Reduce the heat to medium and add the onion, green pepper, red pepper, celery and garlic. Cook and stir until the onion is transparent and the peppers are soft.

  3. Add the crayfish and cook until the liquid evaporates and the crayfish begin to brown. Remove the contents of the pot and set aside.

  4. Pour the chicken stock into the pot and add the potatoes. If the chicken stock does not cover the potatoes, add enough water to compensate.

  5. Bring to the boil and cook for 8 to 10 minutes or until the potatoes are soft. Add the carrots and cook for about 8 more minutes.

  6. Reduce the heat to low and return the vegetables and crayfish to the pot. Stir in the cream and heat through. Do not boil.

  7. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.


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