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Bayou Corn and Seafood Soup


1 tbsp. butter
2 tsp. minced garlic
1 cup finely chopped onion
1 cup finely chopped bell pepper
1/2 cup finely chopped green onions
2 10-3/4 oz. cans cream of celery soup
3 cups shrimp stock
2 cups frozen whole kernel corn
2 cups deveined Louisiana shrimp
1-1/2 cup Louisiana crab meat
2 tbsp. Cajun seasoning
1 tbsp. garlic powder
1 tsp. salt


In a large, heavy pot, melt butter over medium heat. Add garlic, onion, bell pepper, and green onions. Saute until vegetables are wilted. Add soup and shrimp stock. Cook and stir for 5 minutes. Add corn. Cook and stir another 5 minutes.

Add shrimp and crab meat. Cook and stir constantly for 3 minutes. Add Cajun seasoning, garlic powder, and salt. Reduce heat to a simmer and stir constantly for 5 more minutes.