Recipes and Cooking Louisiana Bayou Chowder 5.0 (2) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 7, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients ⅓ cup all-purpose flour ⅓ cup vegetable oil 1 cup chopped onion ½ cup chopped celery ½ cup chopped green sweet pepper ½ cup chopped red sweet pepper 2 cloves garlic, minced 3 cup reduced-sodium chicken broth 2 cup sliced fresh okra or one 10-ounce package frozen sliced okra ¼ teaspoon black pepper ⅛ teaspoon cayenne pepper 12 ounce cooked Andouille sausage or smoked sausage, sliced 1 pound fresh peeled, deveined medium shrimp, rinsed and patted dry 1 cup cooked rice ¼ cup chopped green onions ¼ cup heavy cream Directions 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. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 488 Calories 33g Fat 22g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 488 % Daily Value * Total Fat 33g 42% Saturated Fat 11g 55% Cholesterol 164mg 55% Sodium 957mg 42% Total Carbohydrate 22g 8% Total Sugars 5g Protein 26g Vitamin C 40mg 200% Calcium 112mg 9% Iron 2.1mg 12% Potassium 552mg 12% Folate, total 69.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.