Corn Shrimp And Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 22 |
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This is an extended version of corn soup. Don't add any extra salt or pepper while cooking. You won't need it. Also, it freezes very well. Ingredients:
1 stick butter or margarine (1/2 cup if liquid) |
1 tbsp olive oil |
2 yellow onions (chopped) (about 2 1/2 cups) |
2 green bell peppers (chopped) (about 2 cups) |
2 heaping tsps. minced garlic |
2 (14 3/4 oz) cans cream-style corn |
2 (11 oz) cans niblet whole kernel corn (undrained) |
1 (10 oz) can rotel milder tomatoes and green chilies (undrained) |
1 (14.5 oz) can diced tomatoes (undrained) |
2 (8 oz) cans tomato sauce |
2 (6 oz) cans tomato paste |
2 (8 oz) cans water |
2 (14 oz) cans chicken broth |
1 tsp liquid crab boil |
1 (14 oz) bryan beef smoked sausage. slice in 1/4 inch slices |
2 lbs. cleaned and peeled medium size shrimp |
1 tbsp parsley flakes (chopped) |
1 bunch green onions (chopped) |
1 tbsp donnie’s cajun seasoning mix (or equivalent) (recipe on my recipe page) |
Directions:
1. Heat butter or margarine and olive oil in a 10 qt Soup Pot or large Stock Pot over medium-low heat.
2. Sauté yellow onions, bell peppers and garlic until onions are translucent (not green onions). Takes about 20 minutes.
3. Add in cream-style corn, whole-kernel corn, Rotel tomatoes, diced tomatoes, tomato sauce, tomato paste, water, cajun seasoning, chicken broth and crab boil. Mix well and allow to simmer over medium-low heat for about 30 minutes.
4. Turn heat up to medium and add shrimp, parsley flakes, sausage and chopped green onions. When shrimp turn pink, (in about 10 minutes) soup is ready to serve, but it can be (and is recommended) held at a simmer for up to an hour.
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