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| Caloosa Conch
Chowder |
| A true Southwest Florida
original created by Gary Wood |
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| Ingredients |
| 1 tablespoon olive oil |
| 4-5 cloves garlic, sliced |
| 1 large red onion, chopped |
| 1 habanero pepper, minced |
| 1 12-ounce bottle cheap beer |
| 3 cups water |
| 1 teaspoon black pepper |
| 1 tablespoon Key Lime juice |
| 1/2 teaspoon dried Cilantro |
| 1 teaspoon dried Oregano |
| 1 teaspoon Spice Hunter Jambalaya Seasoning (salt free) |
| 2 tablespoons Chinese Black Beans or 1 teaspoon salt |
| 1 cube Fish bouillon |
| 2 pounds ground conch meat |
| 1 cup sliced, fresh mango |
| 3 cups small, red potatoes, quartered with skin on |
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2 links chorizo
sausage, precook & slice thinly (optional)
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Directions |
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Sauté garlic & onion in oil until
onion is soft.
Add the habañero, beer & water and bring to boil.
Reduce heat to simmer and add pepper, lime juice, cilantro, oregano, Jambalaya seasoning, black beans and bouillion.
Simmer for 30 minutes.
Add remaining
ingredients & cover and simmer for 1 hour (or more if desired).
* Note: Spice Hunter Jambalaya Seasoning (salt free) contains the following spices, you
may wish to make this on you own, or use a different Jambalaya seasoning:
black pepper, cayenne pepper, white pepper, mustard powder, thyme, cumin & bay leaf
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