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Cajun Corn Soup Recipe

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This recipe for Cajun Corn Soup, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Johnson
Added: Wednesday, July 30, 2008


1 cup chopped onion
1 cup chopped green pepper
6 green onions, sliced
1/2 cup vegetable oil
1/2 cup all-purpose flour
3 cups water
1 can (14 1/2 oz.) Cajun style stewed tomatoes
2 cups chopped peeled tomatoes
1 can (6 oz.) tomato paste
2 pkg. (16 oz. each) frozen whole kernel corn (I use just one)
3 cups cubed cooked ham
1 1/2 lb. fully cooked smoked sausage, sliced (I slice the whole thing in half lengthwise first)
1/8 tsp. cayenne pepper or to taste
Salt to taste
Hot pepper sauce to taste

In a large kettle or Dutch oven, saute onion, green pepper and green onions in oil until tender, about 5 minutes. Add flour and cook until bubbly. Add water, stewed and chopped tomatoes and tomato paste; mix well. Stir in the corn, ham, sausage, cayenne pepper, salt and hot pepper sauce. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. 12-14 servings.




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