INGREDIENTS
1) 10 oz. bag of Dixiana Seasoning Blend or PictSweet seasoning (chopped onions, bell peppers, celery)
2 pounds of fresh peeled shrimp
3) 11 oz. cans of Green Giant Mexicorn or Winn Dixie white corn (15.25 oz. cans) or your favorite brand
1) 10 & ½ oz. can of Campbell's cream of shrimp soup
1) 8 oz. can of tomato sauce
1) 10 oz. can of Rotel (Milder) diced tomatoes & green chilies or Original or Hot, your choice!
3) cups of water
1 pound of Veron Andouille (casing removed, sliced, then cut into quarters)
3 level tablespoons of Gold Medal Wondra flour
1 level teaspoon of salt
1 level teaspoon of garlic powder
1 teaspoon of black pepper (optional)
1 heaping tablespoon of Zatarian's dried parsley flakes
1 level tablespoon of Kitchen Bouquet. (Add one more teaspoon of Kitchen Bouquet if you want to darken up your soup)
COOKING DIRECTIONS
1. Pour every ingredient into a 1.5 gallon pot and stir well to blend.
2. Place pot on a burner and turn to high. Stir often.
3. It will take about 10 minutes for the soup to begin boiling. Now, reduce heat to medium or medium low until you reach a simmer,. Allow soup to simmer for 20 minutes. Stir occasionally.
4. Now turn off the burner because it is time to eat.
Yields 8 bowls of soup, (makes great leftovers and freezes well.)
NOTE: Increase the intensity level of the KICK by replacing the Rotel (Milder) with Rotel original or Rotel hot with habaneros.
1) 10 oz. bag of Dixiana Seasoning Blend or PictSweet seasoning (chopped onions, bell peppers, celery)
2 pounds of fresh peeled shrimp
3) 11 oz. cans of Green Giant Mexicorn or Winn Dixie white corn (15.25 oz. cans) or your favorite brand
1) 10 & ½ oz. can of Campbell's cream of shrimp soup
1) 8 oz. can of tomato sauce
1) 10 oz. can of Rotel (Milder) diced tomatoes & green chilies or Original or Hot, your choice!
3) cups of water
1 pound of Veron Andouille (casing removed, sliced, then cut into quarters)
3 level tablespoons of Gold Medal Wondra flour
1 level teaspoon of salt
1 level teaspoon of garlic powder
1 teaspoon of black pepper (optional)
1 heaping tablespoon of Zatarian's dried parsley flakes
1 level tablespoon of Kitchen Bouquet. (Add one more teaspoon of Kitchen Bouquet if you want to darken up your soup)
COOKING DIRECTIONS
1. Pour every ingredient into a 1.5 gallon pot and stir well to blend.
2. Place pot on a burner and turn to high. Stir often.
3. It will take about 10 minutes for the soup to begin boiling. Now, reduce heat to medium or medium low until you reach a simmer,. Allow soup to simmer for 20 minutes. Stir occasionally.
4. Now turn off the burner because it is time to eat.
Yields 8 bowls of soup, (makes great leftovers and freezes well.)
NOTE: Increase the intensity level of the KICK by replacing the Rotel (Milder) with Rotel original or Rotel hot with habaneros.
