Erik
Sous Chef
Cajun Seafood Chowder
1/3 c. sliced okra
1/3 c. chopped celery
1/3 c. chopped onion
1/3 c. chopped green pepper
1/4 c. diced whitefish
1/4 c. baby shrimp
1/4 c. chopped clams
1/4 c. bay scallops, diced
1/4 c. flaked crabmeat
1/4 c. oysters
2 c. diced tomatoes
1 T cayenne pepper
1 T roasted garlic
2 T salt
1 T thyme
2 T cajun seasoning
3 c butter
3 c flour
64 oz tomato juice
1 1/2 qts heavy cream
1 c. cooked white rice
1 c. cooked kidney beans
In large stockpot, melt butter. Over medium heat sautee seafood and vegetables, except okra and tomatoes. Add seasonings and sautee till everything becomes translucent
Add flour and make a roux. Add tomato juice, stir, add 1/2 qt heavy cream. Let simmer for about 25 minutes. When finished, add tomatoes kidney beans and rice. Mix well. Add okra, and remaining heavy cream, stir, and serve.
1/3 c. sliced okra
1/3 c. chopped celery
1/3 c. chopped onion
1/3 c. chopped green pepper
1/4 c. diced whitefish
1/4 c. baby shrimp
1/4 c. chopped clams
1/4 c. bay scallops, diced
1/4 c. flaked crabmeat
1/4 c. oysters
2 c. diced tomatoes
1 T cayenne pepper
1 T roasted garlic
2 T salt
1 T thyme
2 T cajun seasoning
3 c butter
3 c flour
64 oz tomato juice
1 1/2 qts heavy cream
1 c. cooked white rice
1 c. cooked kidney beans
In large stockpot, melt butter. Over medium heat sautee seafood and vegetables, except okra and tomatoes. Add seasonings and sautee till everything becomes translucent
Add flour and make a roux. Add tomato juice, stir, add 1/2 qt heavy cream. Let simmer for about 25 minutes. When finished, add tomatoes kidney beans and rice. Mix well. Add okra, and remaining heavy cream, stir, and serve.
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