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Corn and Shrimp Soup Recipe

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This recipe for Corn and Shrimp Soup is from Doris's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
1 cup oil
1 can Rotel
1 can Cream of Mushroom
1 can Dawns Brown Mushroom Sauce
1 can Chicken Broth
1 can Tomato Sauce
1 can V8 juice
1/2 Link Andouille sliced and quartered
1 1/2 pounds peeled and deveined shrimp
1 cup chopped onion
1 stalk chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped shallots
1 tablespoon minced garlic
8 cups water
3 cans whole corn
1 can beer
1 cup full liquid crab boil
2 can cream corn

Directions:
Directions:
Make roux using oil and flour. Once it is the consistency you desire add chopped seasonings and cook for about 15 minutes. Add cream of mushroom, brown gravy, rotel, tomato sauce and chicken broth. Mix well and add Andouille and water. Bring to a boil and then cover and simmer for about 30 minutes. Then add corn and bring back to boil, then simmer for about 15 minutes, Add seasoned shrimp
You can make shrimp stock using the peelings of the shrimp and crab boil seasoning.

Personal Notes:
Personal Notes:
I season the shrimp using a premixed seasoning mix and 1 cap full of crab boil and 1 8 ounce can of beer.
You can make shrimp stock using the peelings of the shrimp and crab boil seasoning.

 

 

 

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