Cajun Shrimp and Corn Soup

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♼ Recipe origin is unknown. Cajun shrimp and corn soup recipe, recipe Rating: 4.6
Number of votes:99

A wonderful New Orleans-style soup that is a best seller at my family-owned restaurant. Serve with crackers. I like to season my shrimp with 2 tablespoons of Worcestershire, 1 tablespoon of Season All(R), and 2 teaspoons of hot sauce (optional).

Ready in: 2 hours 5 mins

Ingredients

Serves: 15

• 1 1/2 cups oil
• 1 1/2 cups flour
• 3 onions, chopped
• 1 small bell pepper or 1/2 large bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 3 (15 1/4 ounce) cans whole kernel corn, drained
• 3 (8 ounce) cans tomato sauce
• 1 (10 3/4 ounce) can Rotel(R) tomatoes with green chiles
• 1/2 bunch green onions, chopped
• 1/4 cup parsley flakes
• 1 gallon water
• 3 pounds peeled medium shrimp
• Salt and pepper to taste

Preparation method

Prep: 15 mins | Cook: 1 hour 50 mins

1. Combine oil and flour in a large saucepan over medium to medium-high heat to make a roux. Cook, stirring constantly to keep the roux from breaking, until the roux is medium-brown and glossy.

2. When roux is brown, add onions, bell peppers, and celery. Saute for about 5 minutes or until tender, stirring often so roux won’t stick, then add chopped garlic. Saute for about 3 more minutes.

3. Next, add corn, tomato sauce, tomatoes, green onions, parsley, and water. Bring to a boil, then allow to simmer for about 1 hour. Add shrimp, salt, and pepper. Let it cook over low heat for about 20 more minutes.

4. Finally, skim off excess oil and let cool slightly.