As either a cup-sized portion or a hearty bowl, this recipe will serve a hungry group of fishermen.
Recipe by: George Graham - AcadianaTable.com
Serves: 6 to 8
4 pounds fresh Gulf shrimp, head-on
1 gallon water
2 tablespoons unsalted butter
1 cup diced yellow onions
1 cup diced celery
1 cup diced mild smoked pork sausage
1 tablespoon minced garlic
½ cup chopped parsley
1½ cups diced green onions tops, divided
3 tablespoons all-purpose flour
¼ cup white wine
2 cups whole milk
2 cups cooked red potatoes
1 cup yellow corn
Freshly ground black pepper
Louisiana hot sauce
2 pounds (6 fillets) fresh speckled trout, cut into chunks
Peel the shrimp and refrigerate. Add the heads and shells to a large pot. Cover with water and bring to a boil. Reduce to a simmer and cook for 30 minutes. Strain the shrimp stock and reserve.
In a medium size pot on medium heat, add the butter. When the butter is sizzling, add the onions, celery and diced sausage. Cook until the onions turn translucent and then add the garlic, parsley and 1 cup of green onions. Stir for 5 minutes to combine.
Add the flour to the vegetables and stir continuously until the flour cooks slightly to make a blond roux. Add the wine and 4 cups of the reserved shrimp stock. Continue stirring on low heat until the mixture thickens.
Add the milk along with the cooked potatoes and corn. Continue cooking on low heat for 30 minutes until it reaches a thick chowder consistency. Season with salt and pepper. Add hot sauce to taste.
Add the shrimp and speckled trout. Stir until all the seafood is submerged and let simmer for 15 minutes or until the seafood is cooked.
Ladle the chowder into bowls and sprinkle with green onion tops. Serve with hot French bread and extra hot sauce on the side.