Louisiana Seafood Chowder
Louisiana Seafood Chowder
Ingredients
- 2/3 cup flour
- 2/3 cup vegetable oil
- 2 onions, chopped
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 4 cloves minced garlic
- 6 cups shrimp broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 24 ounces cooked smoked sausage, sliced
- 2 pounds shrimp, peeled and deveined
- 2 cups cooked rice
- 1/2 cup chopped green onions
- 1/2 cup heavy cream
Instructions
- Stir flour and oil together in a dutch oven.
- Cook stirring constantly over medium-high heat for 5 minutes until roux is brown.
- Stir in onion, celery, bell pepper and garlic.
- Cook for 5 minutes.
- Add broth, black pepper, and cayenne pepper.
- Reduce heat to medium.
- Simmer for 15 minutes.
- Stir in sausage and cook 5 minutes.
- Add shrimp, rice, green onions and heavy cream.
- Cook for 3 minutes until shrimp are cooked through.