Teresa's Recipes
Cajun-Infused Spicy Seafood Chowder
Take a culinary voyage to the deep South with this Cajun-Infused Spicy Seafood Chowder. Packed with a variety of fresh seafood and enlivened with authentic Cajun seasoning and a dash of cayenne pepper, this chowder is a warming, satisfying bowl of Creole comfort. The rich, creamy texture harmoniously intertwines with a delightful hint of spice to offer an indulgent, soul-warming experience reminiscent of a rustic Louisiana bayou kitchen.
Ingredients
- 2 tablespoons Olive oil
- 1, finely chopped Onion
- 3 cloves, finely minced Garlic
- 2 stalks, finely chopped Celery
- 1, finely chopped Carrot
- 1, finely chopped Red bell pepper
- 1 pound Seafood mix (shrimp, scallops, mussels, etc.)
- 4 cups Fish stock
- 1 can (14.5 ounces) Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Cajun seasoning
- 1 teaspoon Paprika
- 1/2 teaspoon Cayenne pepper
- 1 cup Heavy cream
- to taste Salt and pepper
- 2 tablespoons, finely chopped Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 350
- Fat: 20g
- Carbs: 15g
- Protein: 25g
- Sodium: 1200mg
- Sugar: 7g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, celery, carrot, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Add the seafood mix to the pot and cook for an additional 3 minutes, until the seafood starts to turn opaque.
- Pour in the fish stock, diced tomatoes, tomato paste, Cajun seasoning, paprika, and cayenne pepper. Stir well to combine all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and season with salt and pepper to taste. Let the chowder cook for an additional 5 minutes on low heat.
- Garnish with fresh parsley just before serving for a pop of color and freshness.
- Serve your spicy seafood chowder hot, ideally with a side of crusty bread to soak up all the rich, flavorful broth.
Tips
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream. You can also use a blend of different types of seafood based on availability and preference. For an added layer of flavor, consider adding a splash of white wine when sautéing the vegetables.