Big Daddy RayS Bayou Chowder Recipe

Name: Big Daddy RayS Bayou Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1-1/2lb Andouille Sausage - Ground; 1/2 cup Vegetable Oil; 1-1/2 tbsp Minced Garlic; 2 tsp Crushed Oregano; 4-5 slices of bacon, cut in 1/4 inch lengths; 2 cups Finely Chopped Onions; 1 cup Finely Chopped Celery; 1/2 cup Finely chopped Red Bell Pepper; 1/2 cup Finely Chopped Green Bell Pepper; 1/2 cup Flour; 3-4 cups Diced Potatoes; 3-4 cups Diced or Chopped Tomatoes; 6 cups Chicken Stock; 1-1/2 tsp Kosher Salt; 1/2 tsp Cayenne Pepper; Freshly Ground Black Pepper; 2 lbs peeled and Deveined Shrimp

Servings: persons

1 to 1-1/2lb Andouille Sausage - Ground
1/2 cup Vegetable Oil
1-1/2 tbsp Minced Garlic
2 tsp Crushed Oregano
4-5 slices of bacon, cut in 1/4 inch lengths
2 cups Finely Chopped Onions
1 cup Finely Chopped Celery
1/2 cup Finely chopped Red Bell Pepper
1/2 cup Finely Chopped Green Bell Pepper
1/2 cup Flour
3-4 cups Diced Potatoes
3-4 cups Diced or Chopped Tomatoes
6 cups Chicken Stock
1-1/2 tsp Kosher Salt
1/2 tsp Cayenne Pepper
Freshly Ground Black Pepper
2 lbs peeled and Deveined Shrimp

1
Brown Andouille Sausage and bacon in separate pan.
2
Heat oil in large dutch oven until almost smoking.
3
Mix flour in hot oil until reddish brown for roux.
4
Place Green and Red Bell Peppers, celery, and onions in rue and heat until softened, constantly stirring (about 5-7 min).
5
Stir in Garlic and Oregano, continue to heat for another 2-3 min while stirring.
6
Add Chicken stock and heat to boiling.
7
Reduce heat, add Potatoes Tomatoes, Sausage and Bacon.
8
Add Cayenne Pepper.
9
Salt and Pepper to taste.
10
Simmer for 20-30 min or until potatoes are softened and soup has thickened a bit.
11
Turn off heat, add shrimp, mix, cover and let stand for 5-7 min. Shrimp will cook in the heat of the chowder.
12
Serve.
13
Yields about 10-12 bowls. Serve w/oyster crackers and/or cornbread.
14
(For and extra kick, throw a dash of hot sauce in there! You can also add a little of Emeril's BAM, or your favorite Cajun/Creole seasoning)

1871

kcal

Calories

Fat

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 to 1-1/2lb Andouille Sausage - Ground, 1/2 cup Vegetable Oil, 1-1/2 tbsp Minced Garlic, 2 tsp Crushed Oregano, and more.

Yes, Big Daddy RayS Bayou Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Daddy RayS Bayou Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions

Big Daddy RayS Bayou Chowder