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Chef Kanady's Seafood Chowder
A Full and Spicy Soup!
3 Tbls. olive oil or clarified butter
1 Tbls. salt
8 Tbls. blackened redfish majic
1/2 tsp. garlic powder
2 lg. bay leaves
2 cups finely chopped onions
1/2 cup red bell pepper (chopped)
1/2 cup yellow bell (chopped)
1/2 cup green bell (chopped)
1/2 cup celery (chopped)
1 cup green onions--tops only (chopped)
1 1/2 lbs. okra sliced
(fresh or frozen)
1 1/2 cup tomatoes (peeled & diced)
1 1/2 tsp. garlic (finely chopped)
4 quarts seafood stock
1 1/2 lb. crabmeat--jumbo lump
3 lb. peeled and deviened shrimp

 

Use a six quart (thick bottom) stock pot, as not to scorch.
Over low flame, heat olive oil or butter. Add peppers, onions, celery, garlic, green onions, and all spices. Saute until translucent.

Add seafood stock, okra, and tomatoes. Bring to a boil then simmer for 25 - 30 minutes. Do not cover.

Add raw shrimp and crabmeat, stir and continue simmering for 6 - 10 minutes until seafood is done. Watch not to overcook seafood.

Enjoy this rich and spicy gumbo style soup!

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Chef Kanady
Florida
United States
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