One-Pot Cajun Shrimp Chowder

Plus it’s red, and we all know how much Valentine’s Day loves the color red.


Plus it’s red, and we all know how much Valentine’s Day loves the color red.


Ingredients:


  • 1 Tablespoon Butter
  • 1 Medium Sweet Yellow Onion, Finely Diced
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Finely Ground Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Paprika
  • 1/4 to 1 Teaspoon Cayenne (Adapt to Your Spice Level)
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Celery Seed
  • 1/3 Cup Sweet Tea Vodka
  • 2 (14.5-oz.) Cans Low-Sodium Chicken Broth
  • 2 Cups Milk
  • 1 Cup Heavy Whipping Cream
  • 2 Tablespoons Light Brown Sugar
  • 2 Bay Leaves
  • 2 1/2 Pounds Red Potatoes, Peeled & Diced
  • 1 1/2 Pounds Shrimp, Peeled & Deveined

Directions:

  1. Over medium heat, melt the butter in a large Dutch oven or pot.
  2. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally.
  3. Stir in the vodka and allow to simmer for two minutes.
  4. Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
  5. When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
  6. Add the shrimp and cook 3 to 5 minutes, or until they are just cooked through.
  7. Remove the bay leaves before serving.