ChowDa Cajun style

I started with all the usual suspects, diced onion, celery, carrot and had to throw my Cajun influence in it with the Tasso I made last weekend. I used 3 of the small cans of diced clams and saved the juice for broth. What's not in this pic is the 51-70 peeled shrimp and seasoning.

Olive oil in the pot and dumped it all in to get soft, the tasso is already cooked so it's all flavor at this point.

Cook it till soft then dump in potatoes.

After a few minutes of cooking add 3 TBS of flour to make a roux/thickener.

Cook to combine then add the clam juice.

simmer for 10 minutes, add the shrimp then the heavy cream.

Simmer for 10 minutes then add the clams.

After 5 minutes add 1/2 tsp of Old Bay seasoning.

Simmer for 5 more minutes, taste and adjust, I had to add a tsp of Tony's.

Let that pot sit for 10 minutes to meld and thicken, THEN make a plate topped with green onions, Aleppo pepper flakes from the garden and fresh french bread, I just used the top and bottom to get that crispy crunch to dip in this masterpiece.

It makes an awesome dip too!! I could fill up a bread bowl and be fat and happy ready for a nap!:grin:

Wanna bite?


Happy eating everyone!:grin:

cholloway said:

Clams... CLAMS!!!
When did clams make into cajun recipes??? :shock:

Looks good tho.

Click to expand...

Now you know how I felt all those years when Emeril tried to cook Cajun food.:mrgreen:

I just had leftovers for lunch and it was a case of your eyes bigger than your stomach.

I had leftover steak and potato from last night and some of that chowder over the top of the potato. WOW!! I think I found a new way to make a stuffed baked potato.