Cajun Corn Soup Spicy And Hearty Food

CAJUN CORN SOUP

Steps:

• In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

CAJUN CORN SOUP

Steps:

• In a large skillet heat oil over medium.
• Saute onion, bell pepper and green onion about 5 minutes until tender.
• Add flour and cook until bubbly stirring occasionally.
• Add water, stewed and chopped tomatoes and tomato paste. Mix well.
• Stir in the corn, ham, kielbasa, cayenne, hot sauce, salt and pepper to taste.
• Bring to boil. Then reduce heat and simmer 1 hour.

CAJUN CORN SOUP

Steps:

• In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well.
• Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently.
• Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.

CAJUN CORN SOUP - SPICY AND HEARTY

Steps:

• Cooking the Soup - season stew meat well with salt, pepper, cayenne - saute meat in soup pot until medium brown - add tasso and saute an additional 5 mins - puree half of 1lb. bag of corn in blender - add pureed corn, remaining corn from frozen bag, cream corn, rotel tomatoes, stewed tomatoes and water until you get desired consistency. - bring to boil - reduce heat to medium/low and cook for 1.5 hours - serve over rice

SPICY CAJUN SOUP

Steps:

• Split the sausage lengthwise into fourths and then slice. Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook for 3 -4 minutes until lightly browned.
• Add the onion and garlic and cook until tender.
• Add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes.
• Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn and water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
• Homemade Cajun seasoning:.
• Mix all ingredients in a glass jar and store in the refrigerator. Shake the jar before using.

WW SPICY CORN ON THE COB SOUP

Steps:

• Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
• Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
• Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
• Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender-but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.

CAJUN CHICKEN SOUP

Steps:

• 1. Cook chicken in large skillet with non-stick spray. Season with cayenne pepper, garlic powder, salt, and pepper to taste. While chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid).
• 2. Once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. Let cook about 3-5 minute
• 3. Add corn, beans, rotel, tomato sauce, tomato paste. Heat through.
• 4. At this point I transferred this to a good sized pot because I didn't have enough room left in my skillet. Then add pasta and 4 cups of the cooking liquid. Stir it all together and let simmer 15-20 minute This let's the flavors "marry" The longer you simmer the more the flavors incorporate into the pasta.
• Serves 10 Serving is 2 cups.