Creole Corn & Shrimp Soup and Creole Rice

Creole-style Corn & Shrimp Soup

Submitted by: JudithHuerta

A unique corn and shrimp soup dish packed with rich flavors that is perfect for chilly weather and Cajun aficionados.

SERVINGS: 6 PREP TIME: 15 MINUTES  COOK TIME: 1 HR. 10 MINUTESTOTAL TIME: 1 HR. 25 MINUTES

½ cup Olive Oil

6 Tbsp Flour

2 Yellow Onions, chopped

2 Garlic Cloves, minced

1 (28 Oz.) Stewed Tomatoes, undrained and mashed

½ can Ro-tel Tomatoes

2 (15 Oz.) Cans Cream-style Corn

2 (12 Oz.) Cans Whole Kernel Corn

4 cups Chicken Broth, unsalted

2 lbs Shrimp, peeled and deveined

Salt & Ground Black Pepper

Directions:

In a large saucepan, heat olive oil over medium-low heat.

Add flour. Cook while stirring until roux is a light blonde color.

Add in onions and garlic. Cook until onions soften.

Mix in stewed tomatoes, Ro-Tel tomatoes, cream-style, whole kernel corn, and broth. Simmer for 45 minutes.

Add shrimp. Simmer for another 10 minutes.

Season soup with salt and ground black pepper. Serve hot.

Creole Rice

Submitted by: JudithHuerta

A quick and easy creole rice recipe with onions, thyme, and parsley for an authentic French Caribbean flavor.      SERVINGS: 8

Ingredients:

2 Yellow Onion, chopped

4 Tbsp Extra Virgin Olive Oil

2 can Chicken Broth

2 Red Peppers, sliced into thin strips 

2 Green Peppers, sliced into thin strips

2 Yellow Peppers, sliced into thin strips

4 tsp Chili Powder

1 tsp Dried Thyme Leaves

½ tsp Paprika

½ tsp Ground Red Pepper

3 cups Rice

Directions:

Add olive oil to skillet, and spread evenly across surface.

Place onion in skillet, and cook until tender but still opaque

Add broth, pepper strips, chili powder, thyme leaves, paprika, and red pepper.

Bring to boil. Add in rice and cover until rice is cooked.