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Cajun Bean Corn and Shrimp Bisque Recipe
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What You Need
• 1/2 cup chopped onion
• 3/4 to 1 teaspoon dried thyme leaves
• 1/2 to 3/4 teaspoon dried marjoram leaves
• 1/2 teaspoon crushed red pepper
• 1 tablespoon butter or margarine
• 2 tablespoons flour
• 3 1/2 cups fat-free milk
• 1 medium potato, peeled, cubed
• 1 cup small broccoli florets
• 1 can (15 ounces) 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 to 12 ounces peeled, deveined shrimp
What To Do
1. Saute 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. Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10 minutes, adding shrimp during the last 5 minutes.
Source: American Dry Bean Board
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