Louisiana Corn & Shrimp Soup
Recipe courtesy of Nancy Wilson for LK&C
Serves 6 to 8
*substitute Louisiana crabmeat of crawfish tails
Louisiana Corn and Shrimp Soup
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Heat oil in a 5-quart 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, corn, and stock; simmer 30 minutes. Add shrimp and cook 8 minutes. Taste and adjust seasoning.