Louisiana Bayou Chowder

Introducing one of our favorite shrimp recipes of all time: seafood chowder. This homemade shrimp chowder is also stuffed with andouille sausage for extra flavor and spice.

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5.0 by 2 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cup
  • Makes: 8 cups
  • Prep: 20 mins
  • Cook: 30 mins

Louisiana Bayou Chowder

Directions

  1. For roux, in a heavy Dutch oven stir together flour and oil until smooth. Cook and stir constantly over medium-high heat 5 minutes or until the roux is dark reddish-brown.
  2. Stir in onion, celery, green and red sweet pepper, and garlic into roux. Cook about 5 minutes or until vegetables are tender, stirring frequently. Add broth, okra, black pepper, and cayenne pepper. Simmer, covered, 15 minutes, stirring occasionally.
  3. Stir in sausage; heat through. Add shrimp, rice, green onions, and heavy cream; cook 2 to 4 minutes or until shrimp are opaque, stirring frequently.

From the Test Kitchen

To Editor: I have ranged number of servings since I'm estimating yield, but I know your test kitchen will adjust. Also, I predict a few of these will need added salt.

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Nutrition Facts (Louisiana Bayou Chowder)

  • Per serving:
  • 488 kcal ,
  • 33 g fat
  • (11 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 164 mg chol. ,
  • 957 mg sodium ,
  • 22 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 26 g pro.
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2 Ratings

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