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SKU
7028 5048 5160 R129

7028 Creole Seafood Chowder

7028 Creole Seafood Chowder

In a small bowl, whisk together spices for Creole Blend Spice Mix. Set aside.

In an 8 qt stock pot over medium high heat, render diced bacon. Remove bacon and set aside. Sauté diced leeks and onions in the bacon fat until translucent. Stir in celery and peppers, cook until they begin to soften. Pour in 4 cups of seafood stock, add tomatoes, corn, and 1/3 of the crab. Season with 4 tablespoons Creole Blend Spice Mix and Dried Thyme. Reduce heat to low and cover.

In a sauce pan over medium heat, melt 8 tablespoons butter and add Granulated Garlic. Stir in 8 tablespoons flour and cook until flour has been absorbed into the butter. Add 2 cups of heavy cream and cook until mixture thickens. Add 2 cups seafood stock and allow to simmer for 2 minutes. Pour into stock pot and add remainder of the crab.

In a small bowl season shrimp with Olive Oil and 1 tablespoon Creole Blend Spice Mix. In a medium skillet, sear the sliced Andouille Sausage and then add it to stock pot. In the same skillet, add Granulated Garlic and the seasoned shrimp. Cook until shrimp is completely opaque with a pearly-pink color and bright red tails. Melt in 2 tablespoons of butter and then add shrimp to stock pot.

Cook chowder covered on low for 90 minutes.

Creole Blend Spice Mix
- 1 tablespoon (5160) Smoked Hot Paprika
- 3 tablespoons (5004) Whole Mediterranean Oregano
- 3 tablespoons (5057) Long Pepper "Wild Picked", freshly ground
- 2 tablespoons (5012) Sweet Basil
- 2 tablespoons (4040) Himalayan Pink Salt
- 1 tablespoon (5086) Onion Powder
- 4 tablespoons (5008) Dried Thyme
- 4 tablespoons (5007) Granulated Garlic
- 1 tablespoon (5048) Filé Powder (Ground Sassafras Leaves)

Chowder
- ½ pound bacon diced
-1 Poblano Pepper, diced
- 1 Jalapeno Pepper, diced
- 1 Cubanelle Pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper diced
- 1 sweet yellow onion, diced
- 6 celery stalks, diced
- 2 leeks, white part only, sliced
- 2 cups cherry tomatoes, halved
- 6 cups seafood stock
- 4 ears of corn, cut from cob
- 1 can Lump Crab Meat (1 pound) (check for shells)
- 1 pound Andouille Sausage, sliced
- 8 tablespoons All-purpose flour
- 8 tablespoons salted butter
- 4 tablespoons (7028) New Orleans Blackened Seasoning
- 2 tablespoons (5007) Granulated Garlic
- 2 cups heavy cream
- 2 tablespoons (5008) Dried Thyme

Creole Shrimp
- 2 tablespoons Olive Oil
- 4 tablespoons unsalted butter
- 1 ½ pounds Shrimp, peeled and de veined
- 1 tablespoon Creole Blend Spice Mix
- 2 teaspoons (5007) Granulated Garlic


Filé Powder (Ground Sassafras Leaves) is used in Cajun or Creole stews as a thickening agent


The distinct taste of southern chowder


More Information
SKU 7028 5048 5160 R129
Ingredients

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Prep Time 30 Minutes
Cook Time 90 Minutes
Total Time 120 Minutes
Yield 12 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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