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Cajun Corn Soup with Shrimp

Total Time

Prep: 15 min. Cook: 35 min.

Makes

12 servings

Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!—Debra Dennis, Convent, Louisiana

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup 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.

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