Shrimp and Corn Soup
Jenna S
- Serves
- 10-12 large bowls
A family favorite in Louisiana - this soup often meant that fall was officially here. This is a brothy soup, and light, but full of flavor, and the spicy kick makes you want a second bowl to warm you up even more.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 medium yellow onion, chopped
- 1 celery stalk, chopped
- 1 can golden mushroom soup
- 1 can cream style corn
- 2 cans whole kernel corn
- 1 pound peeled, uncooked shrimp (sm to med size)
- 1/3 cup green onions, chopped
- 1/4 tablespoon parsley, chopped (dried or fresh)
- 4 splash hot sauce
- 3 dash Cajun seasoning
- 5-6 cup water
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Directions
- Step 1
In a soup or stock pot, make a roux with the flour and oil: turn the heat on medium-low, add the oil and then immediately the flour. Stir constantly until golden brown/like a nice caramel color or a little darker (5-7 minutes)
- Step 2
Add the chopped onion, bell pepper, and celery. Saute' until tender. May have to add a little water to keep it moist and to keep the roux from clumping too much.
- Step 3
Add the shrimp, green onions, and parsley. Season to taste with the Cajun seasoning (I prefer Tony Chachere's) and hot sauce. Add a couple of dashes of pepper and salt, too.
- Step 4
Cook until soup thickens (cover off), for at least half an hour or so. Taste again and season as needed.