Louisiana-Style Shrimp Soup
Judging by the popularity of our soup recipes online, there’s nothing we love more than a hearty, meal-sized bowl. With that in mind, we developed this Louisiana-style shrimp soup that’s big on flavour without the added fat (the classic version uses bacon drippings). Quick healthy hack? We slashed the amount of oil in the roux. […]
Ingredients
- 1 onion, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 celery stalk, chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, chopped
- 1/4 cup (35 g) dark toasted flour
- 4 cups (1 litre) chicken broth
- 1 tomato, diced
- 1/2 tsp Old Bay seasoning (see note)
- 3/4 lb (340 g) small shrimp (91-110), peeled
- 1 green onion, chopped
- Cooked white rice, if desired
Instructions
- In a large pot over medium heat, soften the onion in the oil. Add the celery, bell pepper and garlic and cook for 5 minutes. Add the toasted flour and cook for 1 minute, stirring to coat the vegetables. Add the broth while whisking to emulsify the soup. Add the tomato and Old Bay, and season with salt and pepper. Let simmer for 30 minutes.
- Reduce the heat and add the shrimp. Let simmer for 6 to 8 minutes or until fully cooked. Adjust the seasoning. Ladle the soup into bowls and top with the green onion. Add cooked rice to the soup, if desired.
Judging by the popularity of our soup recipes online, there’s nothing we love more than a hearty, meal-sized bowl. With that in mind, we developed this Louisiana-style shrimp soup that’s big on flavour without the added fat (the classic version uses bacon drippings). Quick healthy hack? We slashed the amount of oil in the roux. The toasted-flour and chicken-broth base is then amped up with onion, celery, garlic, green pepper and tomato, plus our not-so-secret spice staple: Old Bay.