LOUISIANA BAYOU CHOWDER

  • 1/3 Cup all purpose Flour
  • 1/3 Cup vegetable Oil
  • 1 Cup chopped Onion
  • 1/2 Cup chopped Celery
  • 1/2 Cup chopped green Pepper
  • 1/2 Cup Red Pepper
  • 2 Cloves of Garlic, chopped
  • 3 Cups Chicken Broth
  • 2 Cups Frozen Okra
  • 1/8 Cayenne Pepper
  • 12 Oz. cooked Andouille sausage, sliced
  • 1 Lbs. peeled, deveined Shrimp
  • 1 Cup cooked rice
  • 1/4 Cup chopped green onions
  • 1/4 Cup Heavy Cream
  • S & P, to taste
In a large Dutch oven pot, add the flour and oil, cook about 5 minutes, until roux is dark reddish brown.  

Add the next five ingredients and cook until vegetables are soft, stirring constantly.  Add the broth, okra, black and cayenne pepper, Simmer, covered, for about 15 minutes, stirring occasionally.   

Add the sausage, when it is all heated through, add the shrimp, rice, green onions and heavy cream and cook until the shrimp are opaque, stirring frequently,


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