For day #7 of Soup Month 2012, we bring you a quick version of Swai and Shrimp Creole Chowder. This mildly spicy seafood and vegetable mixture is served over brown rice and makes a delicious and complete meal, and can be ready in about an hour.
We started this recipe with the basic Cajun/Creole ingredients known as the "holy trinity", bell peppers, onion and celery. (Using the yellow and green peppers adds beautiful color to the dish.) Next, we added lightly seasoned shrimp and pieces of Swai fish fillets to the chowder. If you are not familiar with Swai, it is a type of catfish that has a light, sweet flavor. It is also ideal for this type of seafood chowder because it absorbs the flavors of the soup nicely and it holds together very well while cooking. If you cannot locate Swai at your local market, you can also substitute catfish or another firm type of fish.
We did keep this chowder a little on the "mildly spicy" side since the kids were eating this also, but if you prefer a bit more spice, just add a little cayenne pepper and paprika to the shrimp seasoning. You could also add just a dash of Tabasco Sauce to give it even more zing.
Be sure to serve some crusty French bread on the side so you can soak up all of the juices! Enjoy!!