Louisiana Shrimp and Corn Soup

Soups & Stews

Serves 6 to 8

Recipe courtesy of Nancy Wilson for Louisiana Kitchen & Culture

Ingredients:

2 tablespoons oil
4 tablespoons flour
3/4 cup finely chopped celery
1/2 cup finely chopped onions
1/4 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
1/2 teaspoon black pepper

Louisiana Shrimp and Corn 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.