New Orleans Shrimp Soup
From Kokopelli 12 years agoIngredients
- 1 T canola oil shopping list
- 1 cup chopped onion shopping list
- 1/2 cup coarsely chopped celery shopping list
- 1 clove garlic shopping list
- 1/2 cup chopped green bell pepper shopping list
- 1/2 cup chopped red bell pepper shopping list
- 2 T flour shopping list
- 1 1/2 cups water shopping list
- 1/4 cup brown rice, uncooked shopping list
- 1 t chili powder shopping list
- 1/2 t ground cumin shopping list
- 1/4 t salt shopping list
- 14 1/2 ounce can no-added-salt whole tomatoes, undrained and chopped shopping list
- 1 can chicken broth shopping list
- 1 pound small fresh unpeeled shrimp shopping list
- 15 1/2 ounce can red beans, rinsed and drained shopping list
- 1 T lime juice shopping list
How to make it
- Heat oil in 6 quart sauce pan.
- Add onion, celery, garlic, and peppers; saute 5 minutes
- Sprinkle with flour; stir well, and cook an additional minutes.
- Add the next 7 ingredients.
- Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
- While soup is simmering, peel and devein shrimp.
- Add shrimp and red beans to rice mixture, and stir well.
- Cook uncovered, 5 minutes or until shrimp is done.
- Remove from heat, and stir in lime juice.
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