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Cajun Bean, Corn, and Shrimp Bisque




Source of Recipe


This recipe I had gotten from a bayou back woods Cajun boy. It was his Mama's specialty






Recipe Introduction


While working on oil drilling platforms in the Gulf of Mexico, I had the pleasure of being introduced to the tasty cuisine of louisiana Cajun and Creole cooking. There is a difference between Cajun and Creole. Cajun leans towards the French heritage in their culture while the creole leans towards the Spanish heritage in their cuisine.

Here's a great soup served quite often in the Cajun homes.

Servings: 8

Cuisine: Cajun







List of Ingredients



• 1 cup chopped onion
  
• 1 1/2 teaspoons dried thyme leaves
  
• 1 1/2 teaspoons dried marjoram leaves
  
• 1 teaspoon crushed red pepper
  
• 2 tablespoons butter or margarine
  
• 4 tablespoons flour
  
• 6 1/2 cups fat-free milk
  
• 2 medium potato, peeled, cubed
  
• 2 cups small broccoli florets
  
• 2 cans red or pink beans or 1½ cups cooked (15 ounces) rinsed,dry-packaged red or pink beans
  
• 2 cups frozen thawed or canned cream-style corn
  
• 16 ounces peeled, deveined shrimp (8 to 12)
  






Instructions



1. 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.
   
   
2. Stir in milk and potato; heat to boiling. Reduce heat and simmer,covered,5 minutes.
   
   
   
3. Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10 minutes, adding shrimp during the last 5 minutes.
   
   
   
   






Final Comments


NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Seadog's Food for thought:
A character is a full-formed will.