Shrimp & Corn Soup

Cooking With Steven

Ingredients

• 1 stick butter
• ⅓ cup flour
• 2 onions, chopped
• 1 bell pepper, chopped
• 4 sticks celery, chopped
• 2 lbs potatoes, peeled and diced
• 2 cans Rotel
• Healthy amount of minced garlic
• 2 cans diced tomatoes
• 2 cans tomato sauce
• 4 cans whole kernel corn
• 2 cans cream-style corn
• 1 quart chicken stock
• 1 quart water
• 1 lb smoked andouille sausage, sliced
• 3 lbs Louisiana Gulf shrimp, peeled and deveined
• Healthy amount of chopped green onions
• Lemoine’s Cajun Seasoning, to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat. Add flour and cook, stirring constantly, until you have a light roux.
2. Add onions, bell pepper, and celery. Cook until vegetables begin to soften.
3. Add garlic and smoked andouille sausage. Cook for a few minutes.
4. Stir in Rotel, diced tomatoes, tomato sauce, whole kernel corn, and cream-style corn.
5. Add chicken stock, water, and diced potatoes. Season with Lemoine’s Cajun Seasoning to taste.
6. Bring to a boil, then reduce heat and simmer until potatoes are tender and flavors come together.
7. Add Louisiana Gulf shrimp and cook until pink and fully cooked.
8. Stir in plenty of green onions before serving.

Cooking With Steven Tip: Add the shrimp toward the end to keep them tender and juicy. Don’t overcook those Louisiana Gulf shrimp!

Made with heart. Seasoned with Louisiana soul.