Cajun Corn & Shrimp Soup

How to make a Cajun Corn and Shrimp Soup.

Ingredients: Serves 4

• 1 lb large shrimp, peeled and de-veined
• ½ cup chopped celery sticks
• 1 red bell pepper, diced
• 1 large onion, diced
• 1 tablespoon minced garlic
• 2 tablespoons canola oil
• 1 large bay leaf
• 2 teaspoons fresh thyme
• 1 teaspoon smoked paprika
• 1-2 teaspoon Creole Seasoning
• 1-2 tablespoons tomato paste
• 4-5 cups warm chicken stock, (adjust thickness with more or less)
• 5 ears of corn, (about 3 cups)
• 1 teaspoon white pepper
• 1 large potato
• 1 tablespoon chopped flat-leaf parsley

Instructions:

1. Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl.
2. Use the back of a knife to scrape the residual corn from the cobs.
3. Repeat with the remaining corn and set aside.
4. Next, generously season the shrimp with creole seasoning.
5. Heat oil/butter over medium heat in a heavy-bottomed pot.
6. Sauté the shrimp for about 3 -5 minutes and set aside.
7. In the same pot, add onions, garlic, bay leaf, and thyme sauté for about a minute, followed by celery sticks, red bell pepper, smoked paprika, and Creole Cajun seasoning.
8. Continue cooking for about 5-7 minutes until onions are soft.
9. Add the tomato paste and cook for further minute or two before pouring in the chicken stock, corn, white pepper and potatoes.
10. Bring to a boil and let it simmer for about 20 -30 minutes or until the potatoes are fully cooked and tender enough to thicken the soup.
11. Top with sautéed shrimp.
12. You do not want to overcook the shrimp.
13. Garnished with chopped flat-leaf parsley.
14. Serve and enjoy!