Thursday, April 18, 2013

Cajun Boil Chowder

Did you go to a boil last night, and now you have a ton a leftovers you don't know what to do with?

Don't live in Louisiana, you want to pretend that you do?

D boiled some potatoes, sausage and corn last night. We had 2 gallon bags in the fridge, so I got creative for lunch. 

The resulting chowder is deeelicious, and it only took a few minutes to make. 

First we're going to make a white roux.

Add 1/4 a cup each oil ( I used olive) and flour to a good sized soup pot. Heat on low, stirring constantly until it's nice a bubbly. Cook and stir one minute. 

To the pot, add diced boiled red potatoes, corn, cut from the cob, and whatever else you have - smoked sausage, cooked shrimp, cooked, cleaned crab, peeled crawfish, cooked onions, cooked garlic, cooked mushrooms, etc. Total volume of add-ins should be around 3-4 cups. Cook and stir, still over low heat, for about a minute.

Now, add milk to cover (I used almond), one bouillon cube, or equivalent soup base, and Cajun seasoning to your liking. Stir well to incorporate liquid into roux (no doughy lumps), then frequently. Heat until just heated through. 

Serve warm. Makes 5 serving. 

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