Friday, April 06, 2007

Making a creole chowder


I call this a chowder, but this soup is rather an eclectic affair. I base it on a range of different, based around the Holy Trinity of Creole cooking, red pepper, celery and onion. It has a very rich taste, and a golden yellow colour. Try it!

To make the creole chowder you need.

35 grs/1,3 oz of spanish chorizo, diced
4 cloves of garlic, minced
40 grs/1,35 oz of celery, sliced
40 grs/1,35 oz of baked red peppers, sliced
40 grs/1,35 oz of red onions, diced
1 sachet of Sazón Goya con Azafran
20 cl / 0,5 pt of water
80 grs/2,7 oz of crayfish tails in brine
80 grs/2,7 oz of octopus in brine
20 cl. / 0,5 pt brine
2 tbsp sweet chili dipping sauce
5 cl / 3,5 fluiz oz cream
80 grs/2,7 oz
1 pinch of cajun spices

Fry the onions, garlic and chorizo in hot oil and fry until golden. Then add red peppers, celery and the Sazón Goya con azafran. Fry lightly. Add water and brine and allow to simmer for 5 minutes. Blend until smooth in a blender.

Add chilisauce and cajun spices to your own taste, and add cream. Add crayfish and octopus and allow to warm through.

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