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Friar Tuck's Creamy Shrimp Creole Soup

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ready in: under 30 minutes
serves/makes:   6

recipe id: 83831

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2 cups diced celery
2 green bell peppers, diced
1 can (24 ounce size) tomato sauce
3 1/2 quarts water
2 cups quick-cooking white rice
2 1/2 teaspoons garlic salt
2 tablespoons minced garlic
1 teaspoon white pepper
3 tablespoons seafood base, or to taste
1 large onion, diced (yellow or white)
3/4 cup butter
3/4 cup flour
2 pounds small salad shrimp (uncooked)


Combine celery, peppers, tomato sauce, water, rice, garlic salt, minced garlic, white pepper and seafood base in large pot. Cook over medium heat until vegetables are tender.

While cooking soup, make roux: In medium saucepan, combine onions and butter and cook over medium heat until onions are transparent, stirring frequently. Reduce heat to low and gradually add flour, stirring frequently, until mixture is smooth and bubbly, 2 to 3 minutes.

Remove roux from heat and gradually add to hot soup, whisking briefly. Add shrimp and cook over medium heat until done, about 3 minutes.

Serve with oyster crackers.

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Nutritional data has not been calculated yet.

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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