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Cajun Bean, Corn and Shrimp Bisque




Source of Recipe


Aunt Saunny

1/2 cup chopped onion
3/4 - 1 tsp. dried thyme leaves
1/2 - 3/4 tsp. dried marjoram leaves
1/2 tsp. crushed red pepper
1 Tbsp. butter or margarine
2 Tbsp. flour
3-1/2 cups fat-free milk
1 medium potato, peeled, cubed
1 cup small broccoli florets
1 can (15 oz.) red or pink beans or 1-1/2 cups cooked dry-packaged red or
pink beans, rinsed, drained
1 cup frozen thawed or canned cream-style corn
8-12 oz. peeled, deveined shrimp

Sauté onion, thyme, marjoram and crushed red pepper in butter in large
saucepan until onion is tender, about 5 minutes. Stir in flour and cook 1
minute longer.

Stir in milk and potato; heat to boiling. Reduce heat and simmer, covered, 5
minutes. Add broccoli, beans and corn, and simmer, covered, until vegetables
are tender, about 10 minutes, adding shrimp during the last 5 minutes.
Yields 4 servings.