Cajun Shrimp Soup Recipe: How To Make It - Taste Of Home
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By Taste Of Home Editorial Team
Recipe by Ollie Jameson
Tested by Taste of Home Test Kitchen
Taste of Home's Editorial Process
Updated on Jun. 30, 2023
Jump to Recipe Save Saved SavingMy 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.
TEST KITCHEN APPROVEDCajun Shrimp Soup
4.3 | 3 Reviews Add your review Yield:10 servings (2-3/4 quarts)Prep:25 minCook:35 min Save Saved Saving emailprintIngredients
- 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 chiles, 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. Loading Popular in the Community Loading ReviewsWe are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.
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