Swai and Shrimp Creole Chowder
Total Steps
4
Ingredients
25
Tools Needed
3
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HowDoYouCook.comIngredients
- 1/2 teaspoons Ground Black Pepper
- 2 teaspoons Dried Thyme
- 1 tablespoons Dried Parsley
- 2 teaspoons Worcestershire Sauce
- Diced Green Onions or Chopped Fresh Parsley(optional)
- Cooked Brown or White Rice(optional)
- 1 cup Dry White Wine
- 1 teaspoons Kosher Salt
- 2 tablespoons Minced Garlic
- 1 can 14.5 ounce Diced Tomatoes with Garlic and Basil
- 1 can 4 ounce Tomato Sauce with Roasted Garlic
- 2 stalks Celery, chopped
- 1/2 large Green Pepper, chopped
- 1/2 large Yellow Pepper, chopped
- 1 medium Onion, chopped
- 1 pounds Medium Shrimp, thawed, peeled and deveined
- 2 tablespoons Lemon Juice
- 2 tablespoons Cajun Seasoning Mix
- 2 teaspoons Olive Oil
- 1 pounds Swai Fish Fillets, thawed and cut into 2-inch pieces
- 1/4 teaspoons cayenne pepper(optional)
- 1/4 teaspoons paprika(optional)
- Tabasco Sauce(optional)
- crusty French bread
- red wine(optional)
Instructions
Step 1
Prepare Swai fillets and set aside. Place shrimp in a small bowl and coat with the lemon juice and Cajun seasoning, then set aside. For a spicier batch, add 1/4 teaspoon of cayenne pepper and 1/4 teaspoon paprika to the shrimp along with the Cajun seasoning mix.
Step 2
Heat olive oil in a large soup pot over medium heat. Add onion, peppers, celery, and garlic and sauté for 5 minutes. Add the seasoned shrimp to the pot and sauté for 5 minutes, stirring frequently.
Step 3
Add tomatoes, tomato sauce, white wine, salt, pepper, thyme, and parsley to the pot. Bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes. Add the Worcestershire sauce to the pot and stir. Carefully place the Swai fillets on top of the soup, gently pressing the pieces down into the juices. Cook for 8-10 minutes over medium-low heat or until the fish is cooked through and opaque in color.
Step 4
Ladle soup over a scoop of cooked brown or white rice and garnish with diced green onions or chopped fresh parsley. Serve with a loaf of crusty French bread and a glass of red wine.