Shrimp & Andouille Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ stick unsalted butter
½ lb. sausage (either Andouille or Jalapeño), cut into ½" dice
¾ c. onions, diced
¾ c. celery, diced
¾ c. carrots, diced
2 tsp. garlic, minced
¼ c. all-purpose flour
3 c. chicken broth
1 c. heavy cream
1 sweet potato, peeled and diced, about 1½ c.
½ lb. shrimp (about 16), peeled and deveined
2 tbsp. fresh basil, chopped
1 tbsp. fresh lime juice
1 tsp. fresh thyme, chopped
1 tsp. Kosher salt
1 tsp. black pepper
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Directions: |
Directions:In 4-5 qt Dutch oven, heat butter over medium-high heat. Sauté sausage, stirring occasionally, for 2-3 minutes, until sausage is browned.
Stir in onion, celery, carrots and garlic, reduce heat to medium-low. Cover and cook 4-5 minutes, until onion and veggies are softened. Uncover and sprinkle flour evenly over vegetables, stir to thoroughly mix in flour and then cook for 2 minutes, stirring occasionally.
Gradually stir in 1 cup chicken broth until flour is well blended into liquid.
Slowly add remaining chicken broth, then heavy cream, stirring constantly so no lumps form.
Increase heat to medium-high, slowly bring mixture to a boil, stirring frequently. Add sweet potato and reduce heat to medium. Cover pot and simmer 8-10 minutes, until potato is just tender.
Add shrimp and remaining ingredients to pot, stirring to combine.
Simmer for 1 minute just until shrimp are cooked through. Be careful not to overcook shrimp. |
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Personal
Notes: |
Personal
Notes: When reheating any leftover, remove shrimp, bring mixture to simmer and add the shrimp just to reheat them. Served during Annual Rockport Shrimp Boil.
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