Close Window   :   Print Page

CAJUN CORN SOUP
Show #05.08
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

1. In a huge stock pot (non-stick) or crock pot
Add ¼ cup olive oil
Add ¼ cup flour
Cook on stove until chocolate color, over high heat stirring constantly

2. Add
1 very large onion chopped
2 green bell peppers chopped
4 ribs of celery chopped
Salt and pepper (dash of each)

3. Cover and cook on medium until vegetables are translucent
Sir constantly 10 minutes over medium heat

4. Add
28 oz. can of whole tomatoes (remove juice or puree first)
16 oz. Can of stewed Cajun or regular tomatoes 9no juice)
1 small can of tomato paste
½ to 1 pound of cooked kielbasa (can use turkey kielbasa)
3 cloves chopped garlic or 6-8 whole cloves
Cayenne pepper to taste (1/8 teaspoon)

5. Simmer 1 hour
If too thick - you can add up to 2 cups of water

6. Add 2 cans of cream corn
1 large bag of frozen corn kernels (or 2 small bags)

7. Simmer again for 1 ½ to 2 hours
Watch for sticking to bottom of pan, if it sticks do not scrape it, just remove the non-stuck contents and put into a fresh pan

Serve with sourdough bread.

Cathy Shortridge
Community Cook