Spicy Cajun Sausage, Shrimp, and Corn Chowder 

BY Victoria de la Maza TIMESeptember 30, 2020 PRINT

Serves 4 to 6 

  • 4 tablespoons olive oil
  • 1 medium Spanish onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder, more or less to taste 
  • 1 tablespoon curry powder, more or less to taste 
  • 1 tablespoon turmeric, more or less to taste 
  • 1 large red bell pepper, diced 
  • 1 large yellow bell pepper, diced 
  • 1 poblano pepper, diced 
  • 1 pound Cajun/andouille sausage, thinly sliced
  • 1 pound white corn kernels, fresh or frozen and thawed at room temperature
  • 1 cup chicken broth, preferably low-sodium or homemade
  • 1 cup heavy cream
  • 1 cup grated white cheddar cheese
  • 2 pounds shrimp (16/20 count), peeled and deveined
  • Salt and pepper 

In a large stockpot over medium heat, heat the olive oil and sauté the onion and garlic until soft and transparent. Add the spices and stir to coat with the oil and to release all their aromas. Add the peppers and cook for 5 to 6 minutes or until just soft. Season with salt and pepper. 

Add the Cajun sausage and cook for a few minutes, until it begins to release some of its juices, stirring to mix all the ingredients. Add the corn and broth and bring to a boil. Add grated cheese and cream, lower the heat to a simmer, and cook until the cheese has melted. 

Taste to adjust seasonings. Bring the chowder back to a simmer and add the shrimp. Cook for 3 or 4 minutes, or until the shrimp is cooked through. Serve hot over black beans and rice (recipe follows), garnished with diced tomatoes, scallions, and sour cream. 

Make Ahead: The chowder can be made ahead of time (in the morning, or the day before), leaving out the shrimp. Just before serving, bring the chowder back to a simmer over low heat and add the shrimp. Cook for 3 or 4 minutes, or until the shrimp is cooked through, then serve hot.

Black Beans and Rice 

Serves 4 

  • 1 tablespoon olive oil
  • 1 cup uncooked white or brown long grain rice 
  • 2 cups water
  • 1/2 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 1 (15.5-ounce) can black beans, rinsed and drained

In a saucepan over medium heat, add the olive oil and rice. Stir until the rice is coated with the oil. Add 2 cups of water, bring to a boil, and then season with salt and pepper. Cover and lower the heat to simmer. Cook until the water is totally absorbed, about 20 minutes. Add the drained black beans and stir to combine well. Serve hot. 

Make Ahead: Rice and beans can be cooked ahead of time and reheated over low heat. Stir well before serving. 

Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home. Subscribe to her weekly newsletter, "Diary of a Serial Hostess,” at
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