Louisiana Shrimp and Corn Soup
Soups & Stews
Recipe courtesy of Nancy Wilson for Louisiana Kitchen & Culture
Serves 6 to 8
Ingredients:
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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.
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