Yield: 6 servings
Adapted from Slow Cookin' in the Fast Lane by Julia Kay
Adapted from Slow Cookin' in the Fast Lane by Julia Kay
| 1/2 | bell pepper, chopped (frozen OK) |
| 1 | onion, chopped (frozen OK) |
| 2 cloves | garlic, minced or pressed |
| 15-oz can | creamed corn |
| 4 c | water |
| 2 15-oz cans | corn, drained, or equivalent frozen, thawed |
| 10-3/4-oz can | cream of celery soup |
| 10-oz can | tomatoes with chili pepper |
| 2 T | Worcestershire sauce |
| 1/4 c | fresh chopped parsley |
| 8-oz can | tomato sauce |
| 1/2 to 1 c. | light cream or evaporated milk, to taste |
| Cajun seasoning such as Tony Chachere's Original Seasoning, to taste | |
| 1 1/2 lb | shrimp, peeled (optional) |
- In a 4-6 quart saucepan, saute onion and green pepper in a little olive oil until softened but not transparent.
- Add garlic and saute for a minute more, without browning.
- Add remaining ingredients except last three, raise heat to medium-high, and stir to combine. Bring to a gentle boil. Cover, lower heat and cook over low heat, stirring occasionally, for about 45 minutes.
- (Optional) Add shrimp; simmer until shrimp turns pink and is cooked through.
- Taste for seasonings. Add cajun seasonings until desired spiciness is reached. If you don't add the cajun seasonings, then add salt to taste.
- Just before serving, stir some hot soup into cream or milk. Stir mixture back into soup pot. Heat gently just till heated through.
