Louisiana Corn & Shrimp Soup

Serves 6 to 8

Recipe courtesy of Nancy Wilson for LK&C

Ingredients:

2 tablespoons oil
4 tablespoons flour
¾ cup finely chopped celery
½ cup finely chopped onions
¼ cup finely chopped bell pepper
4 ounces tomato sauce
2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
5 cups chicken stock
1 pound cleaned Louisiana shrimp*
1 teaspoon salt
½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

Click image to enlarge

Method:

Heat oil in a 5-quart soup pot. Add flour and cook, whisking, to make a very light brown roux. Add celery, onions, and bell pepper. Sauté until celery and onions are clear, about 10 minutes. Stir in tomato sauce, corn, and stock; simmer 30 minutes. Add shrimp and cook 8 minutes. Taste and adjust seasoning.