Cajun Shrimp Sausage and Corn Chowder
Dive into a bowl of comfort with this hearty Cajun Shrimp Sausage and Corn Chowder, a rich and flavorful dish bursting with Southern charm. This vibrant recipe features tender, Cajun-spiced shrimp, smoky andouille sausage, crisp vegetables, and sweet corn kernels all simmered in a creamy, savory broth. The chowder is thickened to perfection with a flour roux and infused with the bold kick of Cajun seasoning, creating a robust flavor profile that will delight your taste buds. With a quick sauté of shrimp and a simmered medley of potatoes and spices, this one-pot wonder is both easy to prepare and utterly satisfying. Garnished with fresh parsley and green onions, it's a showstopping meal perfect for chilly evenings or when you're craving comfort food with a spicy twist. Ready in under an hour, this dish serves up a taste of Louisiana in every warm, cozy spoonful.
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Recipe Information
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons Cajun seasoning
- 2 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups frozen corn kernels
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced andouille sausage and cook until golden brown. Remove the sausage and set aside.
In the same pot, melt the butter. Add the diced onion, celery, and red bell pepper, and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Sprinkle the flour over the cooked vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth, making sure to scrape any browned bits from the bottom of the pot. Add the diced potatoes, salt, pepper, and 1 tablespoon of Cajun seasoning. Bring to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the sliced cooked sausage, frozen corn, and heavy cream. Let the mixture simmer over low heat for 5 minutes.
Meanwhile, toss the shrimp with the remaining 1 tablespoon of Cajun seasoning. In a separate skillet, sauté the shrimp over medium heat for 2-3 minutes per side, or until they turn pink and opaque.
Add the cooked shrimp to the chowder and stir to combine. Taste and adjust seasoning if needed.
Ladle the chowder into bowls, garnish with sliced green onions and chopped parsley, and serve immediately. Enjoy!
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 12621 mg | 549% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 51.3 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6586 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
