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Cajun Shrimp Soup Recipe

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My mom used to cut the corn off the cob to make this soup, but I use canned cream-style corn. This is a very good dish to come home to on a chilly day.

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Cajun Shrimp Soup Recipe

Prep: 25 min. Cook: 35 min.

Yield: 8-10 Servings

25 35 60

Ingredients

2 tablespoons canola oil
2 tablespoons all-purpose flour
3 celery ribs, thinly sliced
1 medium onion, chopped
1 small green pepper, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
4 cans (14-3/4 ounces each) cream-style corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 bay leaf
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
Dash hot pepper sauce
3 cups cooked small shrimp
1/3 cup minced fresh parsley

Directions

Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes.
Stir in shrimp and parsley; heat through. Discard bay leaf. Yield: 8-10 servings (2-3/4 quarts).

Nutritional Facts 1 serving (1 cup) equals 131 calories, 3 g fat (trace saturated fat), 138 mg cholesterol, 1,026 mg sodium, 13 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Cajun Shrimp Soup in Country Extra January 1998, p49

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Reviews for Cajun Shrimp Soup (2)

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Cajun Shrimp Soup

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Reviewed on Oct. 26, 2011 by bartrita

I agree that it's easy to make, but am wondering if anyone else found it way too sweet. If I try it again, I'll use fresh or frozen corn instead of the cream-style corn, and make a skim milk liquid base.