This recipe for delicious seafood chowder is provided by Emeril Lagasse. The source of the information is Martha Stewarts show, Autumn 2007. The ingredients include vegetable oil, all-purpose flour, chopped onions, green peppers, celery, garlic, amber beer, shrimp or low-sodium chicken broth, dried thyme, bay leaves, crabmeat or uncooked or thawed blue crab, Worcestershire sauce, coarse salt, cayenne pepper, peeled and deveined medium shrimp, white fish fillets, Emerils Original Essence, oysters and their liquor, chopped fresh flat-leaf parsley, chopped scallion tops, and grated Parmesan cheese for garnish. The chowder is served with cooked white rice. The recipe involves cooking the flour and oil mixture until it turns into a chocolate milk color, adding vegetables, garlic, beer, and broth, and simmering for an hour. Then, the seafood and seasonings are added and cooked for a few more minutes. The chowder is served with chopped parsley, scallion tops, and Parmesan cheese on top and a sprinkle of file powder on cooked rice.
Gary
27.04.2023 @ 05:36
This recipe for delicious seafood chowder is provided by Emeril Lagasse. The source of the information is Martha Stewarts show, Autumn 2007. The ingredients include vegetable oil, all-purpose flour, chopped onions, green peppers, celery, garlic, amber beer, shrimp or low-sodium chicken broth, dried thyme, bay leaves, crabmeat or uncooked or thawed blue crab, Worcestershire sauce, coarse salt, cayenne pepper, peeled and deveined medium shrimp, white fish fillets, Emerils Original Essence, oysters and their liquor, chopped fresh flat-leaf parsley, chopped scallion tops, and grated Parmesan cheese for garnish. The chowder is served with cooked white rice. The recipe involves cooking the flour and oil mixture until it turns into a chocolate milk color, adding vegetables, garlic, beer, and broth, and simmering for an hour. Then, the seafood and seasonings are added and cooked for a few more minutes. The chowder is served with chopped parsley, scallion tops, and Parmesan cheese on top and a sprinkle of file powder on cooked rice.