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Cajun Shrimp Soup Recipe
Cajun Shrimp Soup Recipe photo by Taste of Home

Cajun Shrimp Soup Recipe

Publisher Photo
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

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.

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

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.

Reviews for Cajun Shrimp Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Mar. 22, 2010

Super easy to make and very good!

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