Louisiana Corn & Shrimp Soup

Recipe courtesy of Nancy Wilson for LK&C

Serves 6 to 8

  • 2 tablespoons oil
  • 4 tablespoons flour
  • ¾ cup finely chopped celery
  • ½ cup finely chopped onions
  • ¼ cup finely chopped bell pepper
  • 4 ounces tomato sauce
  • 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
  • 5 cups chicken stock
  • 1 pound cleaned Louisiana shrimp*
  • 1 teaspoon salt
  • ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

Click image to enlarge


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.


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