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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Louisiana Shrimp and Corn soup Recipe

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This recipe for Louisiana Shrimp and Corn soup is from Feed the Family Affections , 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:  
2 T oil
4 T flour
3/4 c finely chopped celery
1/2 c finely chopped onions
1/4 c finely chopped bell pepper
4 oz tomato sauce
1/2 T Tony Charchari's
2 C fresh corn kernels of 1 (17 oz) can creamed or whole kernel corn
5 c chicken stock
1 lb cleaned Louisiana shrimp
1 t salt
1/2 t black pepper
Directions:
Directions:
To prepare for freezing: Heat oil 4 qt 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, Tony's, corn and stock simmer 20 minutes. Pour into 2 gallon freezer bags. Bag up shrimp in 2 separate quart size baggie. Freeze

Thaw in refrigerator.

Bring soup to a light boil. Add shrimp and cook 3-4 minutes until shrimp is white or pink. taste and adjust seasoning.

 

 

 

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