Cajun Chowder


This Cajun chowder is lost somewhere between gumbo and soup, built from several generic New England clam chowder recipes, spiced up (literally) with cayenne pepper, jalapenos, and Cajun spice, and thickened by a generous helping of dark brown sugar, brown rice, and corn.

What you will need

10 ounces frozen salad shrimp

16 ounces frozen clams on the half shell

2 tablespoons olive oil

Cajun spice, to taste

cayenne pepper, to taste

4 tablespoons butter

1 sweet onion, chopped

12 ounces Andouille sausage, sliced

2 jalapeรฑo peppers, diced

1 1/2 cups water

2 large potatoes, cubed

2 11 oz cans of whole kernel corn

1/2 cup dark brown sugar

black pepper, to taste

1 cup cooked brown rice

3 cups half-and-half

3 scallions, chopped

parsley (for garnish)


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