Shrimp and corn chowder
Shrimp and corn chowder my way.
#cooking #food #louisiana #arkansas #offgrid #outdoorcooking #outdoor #outdoors #shrimp
Cajun Food - Crawfish Chowder (Real Cajun Recipe)
Creamy Crawfish Corn Chowder is a hearty dish that goes a long way. If you like real cajun food, this is a great one to try. Don't worry about making too much because it freezes really well so you can freeze and thaw to enjoy at a later date. Please try this recipe, it is delicious. Recipe Below.
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Ingredients:
3 Sticks of Butter
3 Medium Onions chopped
2 Bell Pepper chopped
3 Celery Stalks chopped
1 jalapeno pepper
2 cloves of garlic
1/2 cup flour
4 cans of whole kernal corn drained
4 cups of cream style corn
2 cans of mexicorn
1 can mild Rotel
1 alfredo sauce
2 pints Half and Half
2 1/2 pints Whipping Cream
3 pounds peeled crawfish
1 pound lump Crab meat
1 gallon 2% milk
3 tbps Nunu's or Tony's
2 tsp Cayenne pepper
Season to taste at the end
Directions:
1. Cook the Onions, Bell Pepper, Celery and Garlic in the butter until soft
2. Stir in flour to make a roux for a minute or 2
3. Add Milk, Half and Half, Whipping Cream, Alfredo sauce, All corn, and Rotel
4. Stir, reduce heat to a low simmer, cover and cook for 1 hour
5. Add Crawfish and Crab meat and cook on low for 15 - 20 more minutes
6. Season to Taste and Serve!
Dehydrated Backcountry Cajun Corn Chowder
This is my dehydrated backcountry Cajun Corn Chowder. I hope you enjoy.
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Ingredients:
15ml or 1 tbsp olive oil
2 diced onions
2 stalks of diced celery
1 diced green bell pepper
4 minced cloves of garlic
900ml or 4 cups vegetable stock
1 540 ml or 19 oz can lentils
240ml or 1 cup grated potatoes
480ml or 2 cups frozen corn kernels
30ml or 2 tbsp paprika
30ml or 2 tbsp chili powder
30ml or 2 tbsp dried thyme
2.5ml or 1/2 tsp cayenne (optional)
120ml or 1/2 cup coconut milk powder
Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions and act safely and responsibly when travelling in the backcountry.
Cajun Crawfish Corn Chowder
Cajun Crawfish Corn Chowder
Ingredients
½ lb. bacon, diced
2 carrots, peeled & diced
5-6 celery stalks, diced
1 yellow onion, diced
1 russet potato, peeled & diced
1 can corn, drained
1 Andouille sausage link
Tone’s® Salt & Pepper to taste
1 tablespoon Tone’s® Crushed Red Pepper Flakes
1 tablespoon Tone’s® Cajun Seasoning
½ stick butter, unsalted
4 tablespoons flour
2 thyme sprigs
½ tablespoon Old Bay leaves
8 cups stock, shrimp or chicken warmed
2 cups cream, reduced by half
12 oz. shrimp, diced
1 lb. crawfish tails
Make
•In a soup pot, cook the diced bacon until just crisp.
•Add carrots, celery and onion and sauté until the onion begins to become translucent.
•Add potatoes and corn, followed by 1 Andouille sausage link.
•Season chowder with Tone’s® Salt, Pepper, Crushed Red Pepper Flakes and Cajun Seasoning.
•Add butter and cook until melted. Add flour to create a roux. Mix very well.
•Add thyme sprigs, Old Bay leaves and warm stock (shrimp or chicken). Bring to a boil.
•Once boiling, reduce to a simmer and add cream. Cook another 15 minutes.
•Lastly add shrimp and crawfish. Let simmer about 3-5 minutes before serving hot.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones
Corn & Crawfish Bisque by The Cajun Ninja
Corn and Crawfish Bisque is a creamy soup full of crawfish and corn. If you like creamy soup, you'll love this!
Music by Horace Trahan
Song: ???? It's All Right ????
Album: Keep Walking
Purchase on iTunes, Amazon, and cdbaby.com
Easy Shrimp and Corn Chowder | Ready in Less than 30 minutes
This is a family favorite recipe when the temperature starts to cool down. We also will eat this for Lent with some adjustments that I have listed below. I hope that your family will try our Shrimp and Corn Chowder recipe and let us know what you think, if you do!
Shrimp and Corn Chowder from Alicia's in the Kitchen
4 T. butter
1 large onion, diced
4 to 6 cloves fresh garlic (yes, I forgot it in the video)
1 red bell pepper, diced
salt & pepper to taste
2 tsp. smoked paprika
*2 lbs of shrimp (whatever size you like)
*1 qt. chicken stock
2 cans niblet corn/corn kernels (fire roasted frozen corn works really well, too)
**1 can of creamed corn
*1 c. of heavy cream or half and half
Melt butter in a large stockpot (at least 6 qt size) and cook onions and red peppers seasoned with salt and pepper, until onions have gotten a little brown and the peppers have softened (about 7 minutes).
Add garlic and paprika and cook for 1 minute.
Stir in shrimp and saute until shrimp are about half cooked.
Add chicken stock and bring to a simmer for 5 minutes.
Taste to adjust seasonings.
Add heavy cream or half and half, and turn off heat.
Serve. Makes about 8 servings
*When adjusting the recipe for Lent, you can use as little as 12 oz of shrimp, add up to 2 large russet potatoes (diced and pre-boiled), replace the chicken stock with vegetable stock or boil the shrimp shells you removed from the shrimp in 4 cups of water and use that, and we usually would just use whatever milk is in the fridge instead of cream or half and half.
**If you want a thicker chowder, you can add another can or creamed corn, or about 1/2 c. of instant mashed potatoes.