Cajun Shrimp & Crab Chowder
Shrimp Chowder
Ingredients
- 1 1/2 lb. shrimp (peeled & deveined)
- 2 Tbsp Cajun seasoning + 1 tsp. Cajun seasoning (separated)
- Salt
- Pepper
- 6 slices of bacon diced
- 1 stick butter
- 1 onion diced
- 1 cup diced celery
- 1 lb Yukon gold potatoes diced
- 3 cups sweet corn kernels
- 2 cloves of garlic
- 1/4 cup AP flour
- 4 cups seafood stock
- 2 Tbsp tomato paste
- 1/4 tsp thyme
- 1/4 tsp paprika
- 3/4 cup heavy cream
- 2 tbsp parsley
- 1/2 lb lump crab meat
Preparation
Season shrimp with 2 tbsp Cajun seasoning, salt and pepper, set aside.
Cook bacon pieces to crispy. Remove from grease.
Cook shrimp in bacon grease (approx 2 min). Remove from pot and set aside.
Melt butter with remaining grease. Add onions and celery. Cook 5 min, or until tender.
Add potatoes and corn. Season with thyme, paprika and more Cajun seasoning. Cook for 15 min.
Stir in garlic and flour. Cook for 2 min. Add stock and tomato paste. Bring to a boil.
Reduce heat and cook for 10 min. Add crab, cream and parsley. Season with salt and pepper. Put shrimp back in.
When potatoes are tender...it’s done!
Thicken with cornstarch slurry if desired.
Serve with crumbled bacon on top.
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