Seafood & Sausage Chowder

QBabe

<p />Used a recipe from the Jamison's "Sublime Smoke" called Crawfish and Andolle Chowder(I know it isn't spelled right, but don't have the cookbook here). I couldn't get crawfish, so substituted shrimp. Made a few other changes, so it became "Seafood and Sausage Chowder". Turned out GREAT![p]QBabe
:~)

Smokey

QBabe,[p]Looks awfully good on a cold day like today![p]Smokey

Gfw

QBabe, that looks great. Here is another that I've made a few times - original recipe from a magazine.[p]Chicken-n-Shrimp Tortilla Soup

3/4 lb shrimp, peeled and deveined
1 2/3 cups shredded cooked chicken breast
6 5-1/2 inch corn tortillas
4 1/2 cups reduced-sodium chicken broth
1 14 1/2 oz can Mexican style stewed tomatoes
1 cup chopped onion
1/3 cup rice
1 tsb cumin seed
1 tbl cooking oil
2 tbl lime juice
3 tbl snipped fresh cilantro
1 tsb hot sauce (or a dash of Tabasco sauce)

Crisp Tortilla Shreds: Preheat oven to 350 degrees. Brush 6 5-1/2 inch corn tortillas with 1 tablespoon cooking oil. Salt and pepper the tortillas. Cut tortillas into thin (1/2 inch wide) shreds. Arrange as a single layer on a cookie sheet - bake for about 8 minutes or until crisp.

In large saucepan, cook onion and cumin seed in hot oil until onion is tender - about 4 minutes. Add broth, un-drained tomatoes. cilantro and lime juice. Bring to a boil; reduce heat and add the rice, chicken and hot sauce. Let simmer until rice is done. Add shrimp and cook for about 3 minutes or until shrimp turns pink.

Ladle into bowls and top with tortilla shreds. Makes about six servings.
[p]
[ul][li]Gfw's BBQ[/ul]

Cornfed

QBabe,[p]Drool....[p]That looks delicious! Especially considering all of the rain/snow/slush/sleet/freezing rain we've been getting lately.

Mike Oelrich

QBabe,[p] But what temperature was it? Warmer than that beer, I hope ;-).[p]Mike

Unknown

QBabe,
Oh man does that look good! I've got to get that book.[p]John,