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Shrimp Corn Cajun Soup


2 cans stewed tomatoes

1 can of rotel tomatoes

2 16oz. bags of frozen corn

2 cans of tomato soup

2 10oz. bag of frozen onions & peppers

1/2 cup of cooking oil

1 1/2 pounds of shrimp (any size except jumbo)

salt and pepper to taste


Combine oil, onions, and peppers and cook for ten minutes on a medium heat.

Add the tomatoes and stir well, turn to a low heat and cover.

Cook for an hour stirring every few minutes.

Add corn and cook for another 30 minutes.

Add shrimp and stir well for at least 20 minutes.

Let sit for at least 15 minutes or longer.

Add salt and pepper to taste.

Serve over seashell noodles or just eat as is.