DUTCH OVEN FRESH CATFISH SHRIMP CHOWDER

Start with a Dutch oven on a propane burner.

Preheat the Dutch oven.

Dice the red potatoes and season them.

Add the diced potatoes to the Dutch oven with the lid on for about five minutes to start cooking without browning.

Stir the potatoes after a few minutes.

Add the blanched potatoes to the Dutch oven to help thicken the dish.

Season the potatoes with Tony Satchery's Cajun seasoning.

Pour in the light cream and stir it in.

Add black pepper to taste and stir.

Introduce the shrimp broth made from shrimp shells to the pot and bring it back to a boil.

Add the cubed catfish belly meat to the chowder and stir.

After a few minutes, add the raw shrimp to the chowder and let it come back to a boil.

Top the chowder with shredded triple cheddar cheese before serving.

Equipment Needed

Spice Level:

Dietary

Allergens