Description
A rich and creamy Cajun-style shrimp chowder bursting with bold spice, served in a crusty sourdough bread bowl for the ultimate comfort meal.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 2 sourdough bread bowls (store-bought or homemade)
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add onion and celery, sauté until softened.
- Stir in garlic and cook for 1 minute. Add flour and Cajun seasoning, whisking for another minute to form a roux.
- Slowly pour in the broth while whisking to avoid lumps. Bring to a gentle simmer and cook for 5–7 minutes until slightly thickened.
- Stir in heavy cream and reduce heat to low. Simmer for 5 more minutes.
- Add shrimp and cook until pink and curled, about 3–4 minutes. Season with salt and pepper.
- Hollow out the sourdough bread bowls and ladle the hot chowder inside.
- Garnish with fresh parsley and a few extra sautéed shrimp on top for a stunning finish. Serve immediately.
Notes
- Use pre-cooked shrimp to reduce cook time—just add at the end to warm through.
- Adjust Cajun seasoning to taste for more or less heat.
- For a gluten-free version, use cornstarch instead of flour and serve in a gluten-free bread or bowl.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 620
- Sugar: 5g
- Sodium: 970mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 210mg