Nancy Granier, originally from Louisiana, enjoys traditional Louisiana cooking. Her husband Kert loves to hunt and fish. This shrimp and corn soup recipe is a favorite of everyone who eats it, and you can prepare it ahead and then cook it on your stovetop or in a crockpot.

Roux Ingredients:

  • 1/2-cup flour
  • 1/2-cup vegetable oil
  • 1-2 medium onions, chopped
  • 2 teaspoons chopped or minced garlic
  • 1/2-cup chopped green bell pepper, optional

Soup Ingredients:

  • 2 cans stewed or diced tomatoes, pureed
  • 3 cans whole kernel corn (not drained)
  • 4 cans cream of corn
  • 2 cans diced potatoes (drained)
  • 1 to 1-1/2 pounds peeled shrimp
  • 1 pounds Eckerick skinless smoked sausage (you usually can find this brand by calling various stores)
  • 3 tablespoons butter
  • 5-6 cups water
  • Salt, pepper and/or Season-All to taste


On medium to low heat, mix flour and oil to begin roux. Stir continuously to prevent scorching or burning. Cook until the color of a copper penny. If any of the roux burns, start over. When the roux is dark brown, add chopped onions and garlic. Sauté for about 5 minutes. Add 1 cup of water, continue to cook for 10 minutes. Add 2 cans of tomatoes. Cook for 10 minutes. Add all of the corn and 4-5 cups of water. Season to taste with salt, pepper and/or Season All. Cook on low for 1 to 1-1/2-hours, stirring occasionally. Add the drained potatoes. (If fresh potatoes are used, add them earlier). Sauté sliced or diced smoked sausage until slightly browned, drain or pat off any grease. Add to the soup pot. Sauté seasoned peeled shrimp in butter, and add to the soup pot once it’s pink-looking. Simmer for 20 to 30 minutes. (If you prepare this soup the day before the dinner, cook only through adding the sauted smoked sausage, and then refrigerate. The day of the dinner, place soup in a crockpot and cook on LOW for 3 hours, until warm. Then sauté the seasoned peeled shrimp in butter, and add to the crockpot, cooking on LOW for 30 minutes)

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