Time 1h40m Yield 14 servings. Number Of Ingredients 15 Steps:
In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 15 Steps:
In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well. Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently. Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.
Time 40m Yield 4 to 6 servings (about 1 1/2 cups fondue) Number Of Ingredients 26 Steps:
Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels. Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
Time 1h15m Yield 12 Number Of Ingredients 16 Steps:
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender. Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through. Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Time 30m Yield 4 serving(s) Number Of Ingredients 22 Steps:
Split the sausage lengthwise into fourths and then slice. Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook for 3 -4 minutes until lightly browned. Add the onion and garlic and cook until tender. Add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes. Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn and water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Homemade Cajun seasoning:. Mix all ingredients in a glass jar and store in the refrigerator. Shake the jar before using.
Time 50m Yield 12 servings. Number Of Ingredients 10 Steps:
In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.
More about “cajun corn soup recipes”
Time 50m Yield 8 Number Of Ingredients 18 Steps:
Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
