Alligator Bayou Corn Shrimp Soup
This soup is a delightful fusion of a classic roux-based broth enriched with crispy bacon, tender shrimp, and creamed corn. The balance of heat from Louisiana hot sauce and the natural sweetness of tomatoes and corn creates a bold and satisfying flavor profile.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 70 minutes |
| Total Time | 1 hour 25 minutes |
| Yield | Approximately 6 servings |
Roux
| Ingredient | Quantity | Notes |
|---|---|---|
| oil | 1/4 cup | |
| flour | 1/4 cup |
Base
| Ingredient | Quantity | Notes |
|---|---|---|
| chopped onions | 1 cup | |
| chopped bell peppers | 3 tsp | |
| bacon | 3 pieces | fried crispy and chopped |
| tomatoes | 2 large | chopped |
| canned creamed corn | 1 1/2 cups | |
| water | 2 quarts | |
| hot sauce | 1/4 small bottle | Louisiana hot sauce |
Seasoning
| Ingredient | Quantity | Notes |
|---|---|---|
| salt and pepper | to taste |
Seafood
| Ingredient | Quantity | Notes |
|---|---|---|
| shrimp | 1 lb | shelled and deveined |
Instructions
- In a large heavy pot, heat oil and add flour to make the roux.
- Add onions and bell peppers.
- Cook for a few minutes until the vegetables are soft but not browned.
- Add cooked bacon, tomatoes, and corn.
- Cover and cook for 15 minutes at low heat, stirring often.
- Add water, hot sauce, salt, and pepper and simmer for 40 minutes, stirring often.
- Add shrimp and cook slowly for 15 minutes. (Use fresh shrimp; if frozen, rinse well. Shrimp should never smell too 'fishy'.)
- Garnish with parsley in bowls.
Contains shellfish, gluten, and pork.
Serve hot with a side of crusty bread or a fresh green salad.
| Calories | 300 kcal |
|---|---|
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 150 mg |
| Sodium | 900 mg |
| Total Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 22 g |
Per serving (Approximately 6 servings total)
Author
Josh
Die-hard world traveller, hiker, and social host.