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Cajun Shrimp Chowder
Celebrate Mardi Gras with this Louisiana-themed dish.
1 tablespoon vegetable oil
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
3 ribs celery, chopped
1 large onion, chopped (2 cups)
3 large cloves garlic, finely chopped
1 (14 1/2 ounce) can petite diced tomatoes
1/2 cup dry red wine (burgundy)
1/2 cup water
4 teaspoons Olde Westport Sizzlin' Sunset Cajun Spice Blend
1 teaspoon coarse ground black pepper
1/2 teaspoon dried thyme
1 1/2 pounds medium shrimp, peeled and cleaned
2 green onions, chopped for garnish
Heat oil in your favorite soup pot over medium-high heat. Add bell peppers, celery, onion and garlic, cook until tender. Add tomatoes, wine, water, Olde Westport Sizzlin' Sunset Cajun Spice Blend, black pepper and thyme. Bring to a gentle boil, cover, lower heat, simmer 30 minutes, stirring occasionally. Add shrimp, cover, cook 5 minutes or just until shrimp turns pink. Remove from heat immediately and serve in bowls sprinkled with green onion.