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Cajun Corn Soup with Shrimp Recipe

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Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!—Debra Dennis, Convent, Louisiana
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 small onion, chopped
  • 1/3 cup green onions, chopped
  • 2 quarts hot water or heated chicken broth
  • 2 cans (14-1/2 ounces) stewed tomatoes, cut up
  • 8 cups cut corn or 4 cans (16 ounces each) whole-kernel corn, drained
  • 2 pounds peeled, deveined shrimp
  • Salt to taste
  • Pepper to taste

Directions

  1. In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often.
  2. Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper. Yield: 12 servings.
Originally published as Cajun Corn Soup with Shrimp in Country August/September 1990, p53

Reviews for Cajun Corn Soup with Shrimp(1)

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MY REVIEW
Reviewed Oct. 12, 2011

After my husband and I finished adding to this base soup, it was wonderful. We added the following:

Cumin, Anchco chile pepper powder, Chipotle chile pepper powder, fresh grated nutmeg, Chipotle All purpose Seasoning, 2 whole cloves, diced garlic, 1 1/2 qts of chicken stock + 1/2 bottle Bud Light Wheat beer, fresh corn cut off cobb + 1 cobb, frozen sliced okra, one grilled pablano pepper (including seeds), sliced whole canned tomatoes along with juice.

Being from East Texas, I felt this needed a little "cajun" spicing up. When making the roux, I used half oil and half butter. Just before the roux was the perfect color, I added the dry seasonings while it finished. Then I added the onion and garlic until softened.

I followed the receipt somewhat after that (adding liquids, celery and tomatoes but held off on corn but added okra at this time.

After the soup came to a full boil, then I added the fresh corn along with one of the corn cobbs left over.

The other change I made was with the "meat". Prior to making the roux, I sauteed alligator/pork sausage (cut up in small bites) in butter then added the shrimp to this and sauteed for about 2 min. With this mixture I added pepper only.

After the soup simmered for 15 min., as directed, I added the shrimp and sausage mixture along with any butter drippings left in the pan.

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