Cajun Shrimp Chowder Food

CAJUN SHRIMP POTATO CHOWDER

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
• Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.

CAJUN SHRIMP CHOWDER

Steps:

• Place the diced potatoes, chicken stock and ham seasoning in a medium stockpot and simmer on medium heat while preparing the vegetables.
• In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat. Saute the onion and bell pepper until they start to soften, about 5-7 minutes. Add the garlic, corn, roasted red pepper, ancho chili sauce, paprika, seasoned salt, cayenne pepper and ground thyme to the saucepan and cook another 5-10 minutes.
• Pour the corn mixture into the stockpot with the potatoes and let simmer for 30 minutes, stirring occasionally.
• Puree 1 and 1/2 cups of the chowder in a blender and then pour back into the stockpot and stir.
• Sprinkle both sides of the shrimp with blackened seasoning. Heat a non stick pan with 1 tablespoon of olive oil over high heat and cook the shrimp for 1 to 2 minutes on each side, making sure they are fully cooked.
• Spoon the chowder into a bowl, place the blackened shrimp on top and garnish with fresh thyme.

RACH'S CAJUN SHRIMP CHOWDER COMES TOGETHER EASILY IN A SINGLE POT

Steps:

• Heat a soup pot or Dutch oven over medium-high heat with oil, 1 turn of the pan, add bacon and render, then remove when crisp
• Add shrimp and season with Old Bay, lightly brown 3 minutes, then remove to bacon plate
• Add celery, onions, peppers and potatoes, then season with salt, pepper, and bay leaf, partially cover and soften 7-8 minutes, stirring occasionally
• Add flour, corn, garlic and thyme, stir to combine
• Add hot sauce, Worcestershire and stock, bring to boil and reduce heat a bit, then keep at low boil 5 minutes
• Add cream, combine, add back shrimp and bacon, heat through, then remove bay
• Serve chowder in bowls and top with scallions or chives and crackers of choice

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER

Steps:

• In large, deep pot fry bacon until crisp. Remove from pot and set aside.
• In same pot, add sliced sausage and onion and cook until sausage is browned.
• Crumble bacon and add to pot with the sausage and onions.
• Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
• In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
• Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
• Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
• Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

CAJUN SHRIMP & POTATO CHOWDER

Steps:

• Heat oil in 2-quart saucepan over medium heat. Add shrimp, onion and green pepper. Cook, stirring occasionally, until shrimp is no longer pink. Add Simply Potatoes, broth and Cajun seasoning. Bring to a boil. Reduce heat to low. Cook 20 to 25 minutes, stirring occasionally, until Simply Potatoes are tender.
• In small bowl stir together flour and water until smooth. Slowly add flour mixture to soup. Stir in tomatoes. Cook until mixture is thickened and heated through.

CAJUN SHRIMP AND CORN CHOWDER

Steps:

• In a medium saucepan, melt the butter. Add the onions and saute until translucent.
• Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
• Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.

CAJUN CORN AND SHRIMP CHOWDER

Steps:

• In a big soup pot melt the butter over medium heat.
• Add the onion, and saute about 3 minutes or until softened.
• Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
• Stir and cook for 1-2 minutes.
• Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
• Lower the heat to medium, add in the corn and shrimp.
• Cook for 2-3 minutes or until the shrimp are pink.
• Add in the heavy cream; stir to combine.
• Taste and adjust seasoning as needed.
• Cook over low heat until it is heated through.
• Ladle into individual soup bowls.

CAJUN SHRIMP CHOWDER

Steps:

• In a large pot heat olive oil.
• Add peppers, celery, onion and garlic and saute until tender, around 5 minutes.
• Mix in crushed tomatoes, wine and water.
• Bring to a boil, add Old Bay Seasoning, cayenne, salt and black pepper.
• Cover and simmer for 35 minutes, stirring occasionally.
• Add shrimp, cover and simmer for 5 minutes, then remove from heat.
• Garnish with green onions.

SHRIMP AND POTATO CHOWDER

Steps:

• Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
• Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
• Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.