Sunday, January 29, 2017

Shrimp and Corn Soup

A tasty soup (There's a cook book that's titled (called as we would say it) First you make a Roux a term one often heard when being given their first instructions on cooking. I've cover this before in the gumbo recipe and on my landing page what and why roux is/are are the basis/biases for multiple recipes. (different color for different recipes; see directions below Gumbos call for a darker roux prep time 5 mins  Cooking time about 1 hour 20 mins  Serves 6)

the color comes from the tomatoes not the roux
1/4 cup Oil
1/4 cup All Purpose Flour
1 Whole Onion (chpped)
3 Whole Cloves Garlic, Minced
1 Whole Chopped Bell Pepper
2 Whole Ribs Celery (chopped)
1 gallon Water
2 pound Shrimp (peeled)
14 ounce Stewed Tomatoes
15 ounce Corn (Creamstyle)
16 ounce Frozen Corn
1 dash Tony Chacheres Original Creole Seasoning
In a large pot, make a light roux by stirring oil into flour over medium heat
Add onion, garlic, bell pepper, and celery cook (about 5 minutes) until vegetables are softened
Add tomatoes, cook (another 10 minutes stirring occasionally)
Add corn, water and seasoning reduce heat and simmer 1 hour add shrimp and cook an additional 10 minute

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