Cajun Seafood Chowder RecipeOrigin: Cajun Period: Traditional |
Ingredients:
200g onions, finely diced 
Cajun Seafood Chowder Preparation:Method:Add the vegetable oil, onions, carrots and celery and cook on low heat to sweat them until soft. Then add the clam juice, lobster stock, diced tomatoes in juice and diced potatoes. Bring to a simmer and cook until the potatoes are tender. Add the chopped clams, scallops, prawns langoustine, crab meat and sherry. Bring to a simmer then continue until the seafood is cooked. Add the Creole seasoning and hot chilli sauce, bring to a simmer then thicken with the cornflour dissolved in the water. Season with salt and pepper, garnish with parsley and serve. |
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