0 comment Wednesday, April 16, 2014 | admin
I know this is basically a BBQ blog, but I also like to include cooking and grilling once in a while. And, my goal is to pass on cool recipes as I make them and this is a fish & seafood chowder one.
One of the basic ingredients in this recipe is leeks. Some of the traditional leek recipes I don't particuliary care for, but this one is super.
So, let's bag traditional and use leeks in an exciting chowder, along with hard body fish, shrimp, Andouille sausage and lots of veggies.
The Andouille sausage is where the grilling comes in. In fact, there is no reason you couldn't do this whole recipe on the barbecue grill. The Andouille adds tons of unique flavor, spice and a little "hot".
Hope you are not in a hurry!
For best results, nuke or bake the potatoes ahead of time and put them in the refrigerator overnight. This allows them to firm up. Next, cut them up into bite size chunks, and in a separate skillet brown them up in EVOO. Sprinkle with Essence and set aside.
Cut the half frozen fish into bite size chunks. Sprinkle with Old Bay and fry. Cook the shrimpies. Set aside.
Grill the Andouille on the barbie whole, or broil in the oven over a drip pan. Cut into bite size chunks. Set aside.
Now, it's pot time! I have an 8 � quart pot that's just about right. I can use it on the grill (My Traeger Grill), or the stovetop, whatever is convenient. However, things just kind of taste better when cooked outside.
Chop your garlic and cover it with enough olive oil so that you can caramelize it. In other words, you want a nice golden brown touch to the garlic. Before it is fully cooked, add the carrots, celery and leeks. Cook for about six or seven minutes until the leeks soften up.
Add the diced tomatoes, along with their juices, potatoes, Andouille and two cans of chicken broth. Heat up to temperature, but don't boil the nutrients out.
I prefer not to add the fish or the shrimp to the pot that way I don't have to worry about spoilage. As you serve it, add the fish and shrimp to the bottom of a soup bowl and pour the stock over the top just prior to serving. You'll discover that even if you didn't add fish or shrimp it would still be a delicious chowder.