Shrimp Creole Soup
Jennifer Sablich
This recipe is one that we do not make nearly enough. While there are a lot of ingredients it can be made in about 30 - 45 minutes.
ingredients
- 1/2 - 1 lb. medium shrimp
- 4 slices bacon, diced
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1 cup red bell pepper, diced
- 1 T. garlic, minced
- 1/2 cup flour
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz.) diced tomatoes
- 2 T. lemon juice
- 2 T. Worcestershire sauce
- 1-2 T. Tabasco
- 1 t. dried thyme
- 1 t. sugar
- 1/2 t. cayenne
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 1/4 cup scallions, minced
- Salt to taste
- Serve with cooked white rice
directions
- 1
Peal and devein shrimp. Chill until ready to use.
- 2
Cook bacon in a large soup pot over medium-high heat until crisp.
- 3
Add onion, celery, bell pepper, and garlic. Cook 4-5 minutes.
- 4
Whisk in flour. Cook two minutes.
- 5
Stir in broth, tomatoes, lemon juice, Worcestershire, Tabasco, and seasonings. Simmer 10-15 minutes.
- 6
Add shrimp and cook for 3 minutes.
- 7
Stir in parsley and scallions.
- 8
Mound rice in each soup bowl. Ladle soup around rice.
- 9
Note: be careful with the cayenne and Tabasco. If you don’t like your food too spicy I recommend using half of the stated amounts.
- 10
Makes 6 cups. Takes about 45 minutes total.
Source: Jennifer
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