After a shrimp boil and a full day of Mardi Gras parades I watched our neighbor in New Orleans, who was still quite intoxicated, take my leftover shrimp boil stuff and make a fabulous stew/chowder. It went something like this but I’m modifying it a bit to my taste: Ingredients: Whatever is left over from a seafood boil. Quantities depend on the size of your soup pot and how much you’re wanting to make. This was probably a 6 at pot. -shrimp -potatoes -corn (cut it off the cob) -roasted garlic -smoked sausage Plus: Stick of butter Cream/half&half/milk Green Onions or leeks chopped Half cup flour/half cup oil 1. Make a light roux (heat oil, stir in flour, stir until it’s a light tan color). Set aside. 2. Sauté chopped green onions in the butter until cooked. 3. Stir in half the roux 4. Stir in other ingredients (peel the shrimp and cut anything too big down to soup size) 5. Add combination of milk, cream, remaining roux to your thickness preference and bring to a boil. Quickly being b...
Welcome to my "recipe box." In lieu of an actual recipe box, I save all of my family recipes here so I can always find them (And, share them). Some are long time family recipes passed on from past generations and others are just favorites snatched from other sources as noted. They include a wide variety of recipes typical of Mississippi Coast Southern food.