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Cajun Shrimp Soup

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
    10 servings (2-3/4 quarts)

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

Directions

  • 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.
  • Stir in shrimp and parsley; heat through. Discard bay leaf.
Nutrition Facts
1 cup: 131 calories, 3g fat (0 saturated fat), 138mg cholesterol, 1026mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 14g protein.

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