Cajun Shrimp Sausage And Corn Chowder Recipes

SHRIMP AND CORN CHOWDER

Steps:

• Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
• Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

CAJUN CORN AND SHRIMP

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER

Steps:

• In large, deep pot fry bacon until crisp. Remove from pot and set aside.
• In same pot, add sliced sausage and onion and cook until sausage is browned.
• Crumble bacon and add to pot with the sausage and onions.
• Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
• In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
• Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
• Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
• Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
• Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
• Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
• Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
• Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
• Season the chowder with salt and black pepper.
• Remove and discard the bay leaves.
• Garnish with cilantro to serve.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

OVEN-ROASTED CAJUN SHRIMP

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender, 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.
• Arrange shrimp, sausage, potatoes, and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.
• Combine Worcestershire sauce, soy sauce, olive oil, garlic, oregano, salt, hot sauce, and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.
• Roast in the preheated oven until shrimp turns pink, basting and turning often, about 10 minutes.