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Corn Shrimp And Sausage Soup Recipe

Ingredients

How to make it

  • Heat butter or margarine and olive oil in a 10 qt Soup Pot or large Stock Pot over medium-low heat.
  • Sauté yellow onions, bell peppers and garlic until onions are translucent (not green onions). Takes about 20 minutes.
  • 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.
  • 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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Reviews & Comments 12

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    " It was good "
    Cookn4Mitch ate it and said...
    Just made my version of this...Very easy recipe...Easy but it does require time...I made it with a brown stew instead..the hubby deals with indigestion alot, so I must be careful..have a gr8 one. Serve with Mexican noodles on the side and okra...did not have enough rice we,,,I might just eat it with okra.
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    " It was excellent "
    choclytcandy ate it and said...
    This was great. I needed a dish to take to a Thanksgiving dinner yesterday so I made this soup with a few modifications. I added 3 skinless chicken thighs which I browned with butter and seasoned with Cajun seasoning (Old Bay). I removed the chicken and added the veggies to the same pot with remaining butter and olive oil. After the veggies cooked I added the chicken and sausage (used one pound beef and one pound pork). I cut down the sauce by one can and did not use the tomato paste or much of the chicken broth because I only had a 5-quart pot. I added a bay leaf and let this simmer for 2 hours. During the time I adjusted the seasoning with seasoning salt, garlic powder, onion powder, black pepper, Cajun seasoning and Worcestershire sauce. I added 1lb of uncooked shrimp and green onions during the last 8 minutes of cooking. With a crowd of 20 this went FAST. Everyone kept calling it a Gumbo, which I denied time and time again. I should have made a steaming pot of rice and that is my only regret with this recipe. Yummy!
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  • artist92543 14 years ago
    I made something very close to this the other day. I didnt use sausage, just shrimp and made a stock with the shells, along with corn and potatoes. It was very good
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    " It was excellent "
    angeladi ate it and said...
    This sounds great. I'll be sure to make this, but I might have to exchange the smoked sausage for some cuban cajun sausage. I like it hot hot hot! High 5 to you!
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    " It was excellent "
    jadedmom ate it and said...
    I'm a firm believer in cooking big batches to save for later, with some issues i have it's been suggested I cook when I feel good and when things are not going so well to just defrost something. This looks awsome....I have some sausage from Church Point and some shrimp, can't wait to try this. Yummy
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    " It was excellent "
    chefperiwinkle ate it and said...
    A five most assuredly.

    Chef P
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    " It was excellent "
    chefelaine ate it and said...
    Great soup recipe, Don. Thanks! FIVER :+D
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    " It was excellent "
    notyourmomma ate it and said...
    Half the recipe, aw, shucks, hon...I'm thinking I'm going to double the recipe to please the chowhounds here. Sounds so doable and easy, not as complicated as others, plus I like all the ingredients. Let the good times roll, eh, friend!
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  • lam 16 years ago
    I've been looking for new soups to try and this looks wonderful. I'll let you know how my family liked it.
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    " It was excellent "
    4jenna ate it and said...
    Sounds Wonderful!! Thanks:)
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  • jenniferbyrdez 16 years ago
    Sounds good. TY.
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  • mitchki 16 years ago
    This sounds delicious! Although I'd probably try a half-recipe.
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  • hayleesgrandma 16 years ago
    Thanks for the invite, and this recipe sounds wonderful.
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  • angelamarquardt 16 years ago
    Donman, you always seem to outdo yourself! This sounds great Thank you! I will have to try it!
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The Cook

donman Hammond, LA

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