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Cajun Shrimp Soup Recipe
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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.
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 8-10 servings

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

Nutritional Facts

131 calories: 1 cup, 3g fat (0g saturated fat), 138mg cholesterol, 1026mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 14g protein .

Directions

  1. 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.
  2. Stir in shrimp and parsley; heat through. Discard bay leaf. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Cajun Shrimp Soup in Country Extra January 1998, p49


Reviews for Cajun Shrimp Soup

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
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MY REVIEW
bartrita
Reviewed Oct. 26, 2011

"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."

MY REVIEW
Maurahdg
Reviewed Mar. 22, 2010

"Super easy to make and very good!"

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