I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 11, 2016

Cajun Corn and Shrimp Soup

1/2 cup vegetable oil
1/2  cup all-purpose flour
1 small onion, chopped
1/3  cup green onions, chopped
2 qt. hot water or chicken broth
2 (14 1/2 oz. each) cans stewed tomatoes, chopped
8 cups whole kernel corn
2 lb. peeled, deveined shrimp
Salt, pepper, and Louisiana hot sauce to taste

In soup pot, combine oil and flour until smooth.  Cook over medium high heat for five minutes, stirring constantly.  Reduce heat to medium.  Cook and stir until mixture is dark reddish-brown (the color of an old penny).  Take care not to burn.  Add onion.  Cook for five minutes, stirring often.  Add hot water or broth, tomatoes, and corn.  Bring to boil; reduce heat.  Cover and simmer about 15 minutes.  Add shrimp; simmer five minutes more, until shrimp are just pink.  Season to taste with salt, pepper, and hot sauce.  12 Servings.

This is the recipe that made Eric one of the top ten finalists for the Springtime Tallahassee Cook Off, March 17, 1993.
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