Smoky Shrimp Chowder With Andouille Recipes

ANDOUILLE-SHRIMP CREAM SOUP

Andouille-Shrimp Cream Soup image

This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

1/2 pound fully cooked andouille sausage links, thinly sliced
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 cups fresh or frozen corn, thawed
4 plum tomatoes, chopped
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream

Steps:

In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

Nutrition Facts : Calories 390 calories, Fat 27g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

ANDOUILLE AND SHRIMP GUMBO

Andouille and Shrimp Gumbo image

Transport to the Cajun South with a steamy bowl of gumbo. French andouille sausage is a spicy smoked sausage popular in Cajun dishes like gumbo, and jambalaya. Look for pork or chicken andouille. Or use any type of sausage you like.

Provided by Jennifer Kalinowski

Time 50m

Number Of Ingredients 16

Ingredients

0.333 cup all-purpose flour
0.333 cup vegetable oil
1 cup chopped onion
0.5 cup chopped celery
0.5 cup chopped green sweet pepper
0.5 cup chopped red sweet pepper
2 cloves garlic, minced
3 cup reduced-sodium chicken broth
2 cup sliced okra or one 10-oz. pkg. frozen sliced okra
0.25 teaspoon black pepper
0.125 teaspoon cayenne pepper
12 ounce cooked Andouille sausage or smoked sausage, sliced
1 pound fresh peeled and deveined medium shrimp, rinsed and patted dry
0.25 cup chopped green onions
1 - 2 teaspoon filé powder (optional)*
Hot cooked rice

Steps:

For roux, in a heavy pot stir together flour and oil until smooth. Cook and stir over medium-high heat about 5 minutes or until the roux is dark reddish brown.
Stir in the next five ingredients (through garlic). Cook 5 minutes or until vegetables are tender, stirring frequently. Add broth, okra, black pepper, and cayenne. Bring to boiling; reduce heat. Simmer, covered, 15 minutes, stirring occasionally.
Stir in sausage; heat through. Add shrimp and green onions; cook 2 to 4 minutes until shrimp are opaque, stirring frequently. If desired, stir in filé powder. Serve over rice.

Nutrition Facts : Calories 510 kcal, Carbohydrate 36 g, Cholesterol 157 mg, Protein 28 g, SaturatedFat 7 g, Sodium 910 mg, Sugar 3 g, Fat 28 g, UnsaturatedFat 10 g

SHRIMP CHOWDER

Shrimp Chowder image

This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 slices bacon, chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups half-and-half
1 pound small red-skinned potatoes, halved or quartered if large
Kosher salt and freshly ground pepper
12 ounces medium shrimp, peeled, deveined and tails removed
1/2 cup loosely packed basil, torn into pieces

Steps:

Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

SMOKY SHRIMP CHOWDER WITH ANDOUILLE

Smoky Shrimp Chowder With Andouille image

I'm always slightly embarrassed to admit that there are nights when I make my soon to be husband cringe; he'll come into the kitchen and ask what we're having for dinner, and more than likely it's not what he's really hoping for: That's when I feel like throwing in my cooking towel. I mean, I go to all the trouble to make dinners from scratch and he acts as if he's being tortured? He did expand his culinary horizons and loved this soup:

Provided by kmergirl

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 leek, white and light green portions, sliced
2 crushed garlic cloves
1 teaspoon chopped fresh thyme
1 lb andouille sausage, sliced
1 teaspoon cajun seasoning
4 cups chicken broth
3/4 lb potato, diced
1 cup whole milk
1 lb large shrimp, peeled and deveined
salt
cayenne
fresh ground black pepper

Steps:

Heat the oil or butter in a large pot or heavy saucepan. Add the leeks and garlic and cook over medium-low heat until softened, stirring occasionally. Stir in the thyme, andouille and Cajun seasoning and cook a few more minutes.
Pour in the chicken stock and bring to a boil; add the potatoes and slightly cover the pot. Cook until the potatoes are tender, about 20 minutes.
When the potatoes are done, pour in milk and bring to a gentle simmer; the soup will thicken slightly - if it gets too thick add more stock or water.
Add the shrimp and cook until they turn pink.
Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.

Nutrition Facts : Calories 484.8, Fat 28.8, SaturatedFat 9.1, Cholesterol 162.4, Sodium 1557.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.3, Protein 35.8

SHRIMP GUMBO WITH ANDOUILLE SAUSAGE

Shrimp Gumbo with Andouille Sausage image

Shrimp Gumbo is like a trip to New Orleans without the plane ticket. The secret is in the slow-cooked roux - don't skip it! Serve with white rice for soaking up the rich sauce.

Provided by Elise Bauer

Categories Stew Comfort Food

Time 1h45m

Yield 8

Number Of Ingredients 15

Ingredients

1/2 cup (120 ml) peanut oil, or other vegetable oil
1/2 cup plus 2 tablespoons (90 g) all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 quart (950 ml) shellfish or chicken stock, plus 1 cup (236) water (see Recipe Note)
2 teaspoons Worcestershire sauce
8-12 ounces (225 g to 340 g) smoked andouille sausage, cut into 1/4-inch thick rounds
2 pounds (907 g) shrimp, peeled and deveined
Salt and pepper to taste
3-5 green onions, white and green parts, chopped
Filé powder (optional)
Hot sauce (such as Tabasco) to taste

Steps:

Serve: Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

Nutrition Facts : Calories 436 kcal, Carbohydrate 19 g, Cholesterol 172 mg, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, Sodium 1764 mg, Sugar 4 g, Fat 28 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS

Spicy Shrimp and Andouille Over Charleston-Style Grits image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 116

Ingredients

2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

Steps:

Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
Season the chowder with salt and black pepper.
Remove and discard the bay leaves.
Garnish with cilantro to serve.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

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