Want a gumbo alternative? Shrimp and crab chowder is the answer. Chowder is traditionally a thick soup containing shellfish and vegetables in a tomato or milk base.
The origin of chowder dates back to 1751. French Canadians cooked stews and soups in large heavy pots called chaudieres.
Granny's recipe is quick, easy, tasty and a meal in itself. Enjoy!
Granny's Shrimp and Crab Chowder
Saute onion, bell pepper, celery, and garlic in margarine. In a large pot, combine soups with milk and 2 cups water. Add onion mixture. Simmer for 10 minutes.
In a separate pot, add water with roux mix. Simmer 10 minutes. Stir frequently.
Add roux to soup mixture. Add crabmeat, shrimp, corn, green onions & Tony Cachere's to taste.
Bring to boil. Then simmer for an additional 10 minutes.