Cajun Langostino Chowder – #FishFridayFoodies

Cajun Langostino Chowder - #FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Now that Lent has finally arrived, I don’t need to waste precious time coming up with excuses to eat seafood. I also can use Fish Fridays as an excuse for B.O.B. Bob to treat me to Ford’s Fish Shack, which is our favorite local seafood restaurant. Remember, I don’t usually make seafood at home because of the smell. I swear my bedroom not only looks like a beach resort, but ends up smelling like one too by the time I am done cooking fish in our kitchen, where every little bit of smoke or odor gets sucked magically through the floorboards into our master bedroom. The same thing also happens when I cook bacon, only the constant smell of bacon wafting through the air isn’t something I’m ever gonna complain about. Speaking of bacon, I wish I could have put some in this chowder, but alas Lent, the religious event that makes me suffer every year, killed any idea of bacon ever meeting this Cajun-inspired bowl of goodness. There are six other days in the week though, so if you happen to make this chowder on one of those days, put some bacon in. While you’re at it, throw a bit of dry sherry in as well. I forgot to purchase some at the market, so my chowder was bacon and alcohol free. Such a sad thing. I feel like those langostinos gave up their lives, and they didn’t receiving proper recognition for their suffering. Perhaps I should say a little prayer for them, and add one in there as well that my bedroom won’t smell like the ocean for the next week and a half while I’m at it.

Cajun Langostino Chowder - #FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 2 Tablespoons Unsalted Butter
  • 3 Stalks Celery, Diced
  • 2 Carrots, Diced
  • 1 Sweet Yellow Onion, Diced
  • 4 Red Potatoes, Peeled & Diced
  • 2 Cups Half & Half
  • 1 1/2 Cups Whole Milk
  • 1 (8-oz.) Bottle Clam Juice
  • 2 Bay Leaves
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 2 Teaspoons Cajun Seasoning
  • 1 (12-oz.) Bag Frozen Langostino Tails

Cajun Langostino Chowder - #FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. In a large Dutch oven or stockpot, melt the butter over medium-high heat.
  2. When the butter is melted, add the celery, carrots, and onion. Cook for 8 minutes, or until translucent.
  3. Add all of the remaining ingredients, except for the langostino tails; bring to a boil.
  4. Lower the temperature to medium-heat, and then cook until the potatoes are tender. This should take anywhere between 10 and 20 minutes.
  5. Add the langostino tails, and cook for an additional 5 to 10 minutes, or until the langostinos are completely heated through.
  6. Before serving, remove and discard the bay leaves.

Cajun Langostino Chowder - #FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Make sure to dice the potatoes into uniform pieces, so that they cook evenly.
  • Do not omit the clam juice from this recipe. It really adds that special something.
  • You can always add additional Cajun seasoning to fit your individual spice palate. Be careful though, most store-purchased Cajun seasonings contain a high amount of sodium.
  • Serve with oyster crackers, or thick slices of buttered bread.

Cajun Langostino Chowder - #FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add 1/4-cup dry sherry to the chowder.
  • Add bacon. Please add bacon.
  • Sprinkle each bowl of soup with chopped scallions or chives before serving.
  • Replace the milk in this recipe with heavy whipping cream.

Cajun Langostino Chowder – #FishFridayFoodies

Cajun Langostino Chowder – #FishFridayFoodies

Ingredients:

  • 2 Tablespoons Unsalted Butter
  • 3 Stalks Celery, Diced
  • 2 Carrots, Diced
  • 1 Sweet Yellow Onion, Diced
  • 4 Red Potatoes, Peeled & Diced
  • 2 Cups Half & Half
  • 1 1/2 Cups Whole Milk
  • 1 (8-oz.) Bottle Clam Juice
  • 2 Bay Leaves
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 2 Teaspoons Cajun Seasoning
  • 1 (12-oz.) Bag Frozen Langostino Tails

Directions:

  1. In a large Dutch oven or stockpot, melt the butter over medium-high heat.
  2. When the butter is melted, add the celery, carrots, and onion. Cook for 8 minutes, or until translucent.
  3. Add all of the remaining ingredients, except for the langostino tails; bring to a boil.
  4. Lower the temperature to medium-heat, and then cook until the potatoes are tender. This should take anywhere between 10 and 20 minutes.
  5. Add the langostino tails, and cook for an additional 5 to 10 minutes, or until the langostinos are completely heated through.
  6. Before serving, remove and discard the bay leaves.
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FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.
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  • Sue Lau

    Looks wonderful! Great for a snowy day- but let’s hope we don’t get too many more snow days this year. I’m ready for a bowl of this in Spring!

    • Colleen Delawder

      Thanks Sue. I’m secretly hoping for one more major storm. I want to be snowed in for a week…then Spring can come!

  • GlamistaHome

    Looks delicious! Surely something to enjoy. I pinned this. Thank you for sharing.

    • Colleen Delawder

      Thanks so much for sharing. I really do appreciate it.

  • I just want to grab some crackers and dig in! Wow, this soup looks date worthy! Can hardly wait to try it, I always forget about Langostino!

    • Colleen Delawder

      Thanks. Langostino is one of my favorites. It’s just so easy!

  • I have to agree about bacon and sherry in a chowder but, you know what, I don’t think I’d even miss them here. That creamy bowl looks absolutely fabulous!

    • Colleen Delawder

      Thanks Stacy. It was delicious…but I still vote for bacon at least!

  • Camilla Mann

    I can’t believe how much I want to stick a spoon through my monitor right now. This looks delicious!

    • Colleen Delawder

      Thanks Camilla! Let me know when you figure that whole being able to eat things you see on a computer screen thing. Wouldn’t it be amazing?

  • This look so good!! Would be perfect on this chilly day.

    • Colleen Delawder

      Thanks Karla…too bad it hit 60 degrees here this week! Bad timing!

  • Wendy Klik

    That looks delicious, I am sure you didn’t even miss the bacon or sherry.

    • Colleen Delawder

      Thanks Wendy. I’m so glad you started FishFridayFoodies. It forces me to cook something new at least once a month!

  • Karen

    This chowder is amazing looking, and I love your story too! Thanks for the tips on the bacon and sherry =)

    • Colleen Delawder

      Thanks Karen. We have one more day of leftovers, and I think I’m going to toss in some bacon, since it’s not Fish Friday this time around.

  • This looks fantastic and sounds delicious – I definitely need to give it a try!

    • Colleen Delawder

      Thanks Caroline, I hope you do!

  • This looks like a delicious chowder! Can’t wait to try it!

    • Colleen Delawder

      Thanks Sarah. I hope you enjoy it.

  • This looks delicious, I love thick and creamy chowders.

    • Colleen Delawder

      Me too April…me too!!!

  • Fabulous Colleen for a Winter night!

    • Colleen Delawder

      Especially a cold rainy Winter night!!!