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Cajun Corn Soup Mix

Course Soup
Cuisine American
Keyword cajun corn soup mix, cajun seasoning mix, corn and shrimp soup, soup mix gift
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 tablespoons
A zesty blend of paprika, cayenne and herbs with bouillon, packed for gifting. One tablespoon seasons a creamy corn and shrimp soup.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon sweet paprika
  • 2 3/4 teaspoons garlic powder
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 5 vegetable bouillon cubes crumbled

Directions

Make the mix

  • Mix together all the dry ingredients, including the crumbled bouillon cubes.
  • Fill a cone-shaped bag, jar, or vacuum-seal bag with the mix.
  • Close tightly and attach a tag with the soup directions. Dress it up if it is a gift.

To use

  • Melt the butter in a large saucepan and saute the onion for 3 minutes.
  • Sprinkle in the flour and keep whisking as it cooks, until smooth.
  • Stir in 1 tablespoon of the mix.
  • Slowly whisk in the boiling water until the base thickens.
  • Add the corn and shrimp.
  • Simmer for 5 minutes, until the shrimp turn pink and reach 145°F.
  • Whisk in the heavy cream and warm over low heat just until heated through.

Notes

Soup (serves 8): 1/2 cup butter; 1 medium onion, chopped; 1/4 cup flour; 1 tablespoon Cajun Corn Soup Mix; 3 cups boiling water; 3 cups fresh corn kernels; 3/4 pound medium peeled and deveined shrimp; 1/2 cup heavy cream.
Storage: dry mix airtight about 1 year. Soup refrigerated 3 to 4 days, frozen up to 3 months.

Nutrition

Serving: 157g | Calories: 268kcal | Carbohydrates: 18g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 0.6g | Cholesterol: 128mg | Sodium: 244mg | Potassium: 311mg | Fiber: 2g | Sugar: 3.2g | Vitamin A: 757IU | Vitamin C: 3.7mg | Calcium: 52mg | Iron: 0.8mg

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from 1/8 of the mix with 1/2 cup butter, 1 medium onion, chopped, 1/4 cup flour, 3 cups fresh corn kernels, 3/4 pound medium peeled and deveined shrimp, 1/2 cup heavy cream; flour counted as all-purpose flour, medium peeled and deveined shrimp counted as cooked shrimp. Brands and portions vary, so use it only as an approximation.