Cajun Corn Soup with Shrimp
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 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
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1/2 cup vegetable oil
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1/2 cup all-purpose flour
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1 small onion, chopped
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1/3 cup green onions, chopped
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2 quarts hot water or heated chicken broth
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2 cans (14-1/2 ounces) stewed tomatoes, cut up
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8 cups cut corn or 4 cans (16 ounces each) whole-kernel corn, drained
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2 pounds peeled, deveined shrimp
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Salt to taste
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Pepper to taste
Directions
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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.
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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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