Cajun Corn Soup with Shrimp |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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 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.
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