Author Notes
A family favorite in Louisiana - this soup often meant that fall was officially here. This is a brothy soup, and light, but full of flavor, and the spicy kick makes you want a second bowl to warm you up even more. —Jenna S
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Ingredients
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1/2 cup
vegetable oil
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1/2 cup
flour
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1
medium yellow onion, chopped
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1
celery stalk, chopped
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1
can golden mushroom soup
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1
can cream style corn
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2
cans whole kernel corn
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1 pound
peeled, uncooked shrimp (sm to med size)
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1/3 cup
green onions, chopped
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1/4 tablespoon
parsley, chopped (dried or fresh)
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4 splashes
hot sauce
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3 dashes
Cajun seasoning
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5-6 cups
water
Directions
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In a soup or stock pot, make a roux with the flour and oil: turn the heat on medium-low, add the oil and then immediately the flour. Stir constantly until golden brown/like a nice caramel color or a little darker (5-7 minutes)
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Add the chopped onion, bell pepper, and celery. Saute' until tender. May have to add a little water to keep it moist and to keep the roux from clumping too much.
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Add the shrimp, green onions, and parsley. Season to taste with the Cajun seasoning (I prefer Tony Chachere's) and hot sauce. Add a couple of dashes of pepper and salt, too.
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Cook until soup thickens (cover off), for at least half an hour or so. Taste again and season as needed.
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