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  • Writer's pictureTommy Centola

Seafood Chowder

With school getting ready to start, many people are looking for some quick and easy recipes for dinner. This week, I will share with you two seafood recipes that fall into these categories. They are sure to please.

2 tablespoons butter

2 medium onions, diced small

2 tablespoons flour

2 quarts seafood stock

2 cups milk

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Creole seasoning

24 jumbo shrimp, peeled and deveined

24 oysters, drained

8 ounces redfish, cubed

Hot French bread

Melt butter in a small stock pot over medium-high heat. Add onion and cook until lightly caramelized, about 8 minutes. Reduce heat to low, stir in flour slowly, whisking constantly until a creamy texture is achieved.

Add stock, whisking constantly. Increase heat to medium-low and simmer until slightly thickened, 5 to 7 minute, whisking vigorously to avoid the formation of lumps. Add milk and Worcestershire, whisking constantly to incorporate. Season with Creole seasoning. Simmer for 5 minutes to marry flavors. Do not allow soup to boil or it will curdle.

Add seafood to broth mixture; cook until shrimp are pink, oysters have lightly curled at the edges, and fish is opaque, about 5 minutes. Serve hot with French bread.


Good Cooking, Good Eating and Good Living!!!

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