Corn Shrimp And Sausage Soup
From donman 17 years ago
- 120 minutes to make
- Serves 22
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) shopping list
- 1 tbsp olive oil shopping list
- 2 yellow onions (chopped) (about 2 ½ cups) shopping list
- 2 green bell peppers (chopped) (about 2 cups) shopping list
- 2 heaping tsps. minced garlic shopping list
- 2 (14 ¾ oz) cans cream-style corn shopping list
- 2 (11 oz) cans niblet whole kernel corn (undrained) shopping list
- 1 (10 oz) can rotel milder tomatoes and green chilies (undrained) shopping list
- 1 (14.5 oz) can diced tomatoes (undrained) shopping list
- 2 (8 oz) cans tomato sauce shopping list
- 2 (6 oz) cans tomato paste shopping list
- 2 (8 oz) cans water shopping list
- 2 (14 oz) cans chicken broth shopping list
- 1 tsp liquid crab boil shopping list
- 1 (14 oz) Bryan beef smoked sausage. Slice in ¼ inch slices shopping list
- 2 Lbs. cleaned and peeled medium size shrimp shopping list
- 1 tbsp parsley flakes (chopped) shopping list
- 1 bunch green onions (chopped) shopping list
- 1 tbsp Donnie’s cajun seasoning Mix (or equivalent) (Recipe on my recipe page) shopping list
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.
By the pot
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The Rating
Reviewed by 15 people-
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!
angeladi
in east palatka loved it
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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 P...more
jadedmom
in Baton Rouge loved it
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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!
notyourmomma
in South St. Petersburg loved it
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