Recipe Card
20 Min
20 Min
4-6 Portion
Side Dishes
America
Buttery cod fillets, fresh shrimp, and zesty Louisiana spices make this creamy soup unbelievably savory. Great served with cornbread or rice.
Our "Louisiana Black River Creole" adds depth to this rich seafood chowder and makes this chowder irresistibly amazing.
Ingredient
3 ribs celery stalks, chopped
1 large onion, finely chopped
3 potatoes, cut into chunks
2 Tbsp Louisiana Black River Creole
Salt & black paper for taste
3 Tbsp flour
5 Cod loins (4 oz wt each)
1/2 lb large Shrimp
to taste fresh cilantro
3 scallions
1/2 cup Sour Cream
1/4 cup Heavy Cream
Instruction
1
On medium heat, coat sides & bottom of a large pot with olive oil. Add celery, onion, potatoes, Louisiana Black River Creole, and salt to taste. Sauté till onion is translucent.
2
Add the flour & sauté till thick, then add Cod loins. Add water to cover, and cook over medium heat, covered, for about 15 min., stirring frequently, till fish has fallen apart into large chunks & potatoes are done.
3
Add the peeled & de-veined shrimp (better to keep on the tails), fresh cilantro, and scallions.
4
Immediately lower heat & cook for only another 3-4 min. till shrimp turns pink. Remove from heat. Add the sour cream and heavy cream and stir. Add salt and black paper to taste. Enjoy! ❤️
Spices used in this recipe
Related Product
Louisiana Black River Creole
Dhs. 40.00
