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Cajun Bean, Corn and Shrimp Bisque

  • 1/2 cup chopped onion
  • 3/4 - 1 tsp. dried thyme leaves
  • 1/2 - 3/4 tsp. dried marjoram leaves
  • 1/2 tsp. crushed red pepper
  • 1 Tbsp. butter or margarine
  • 2 Tbsp. flour
  • 3-1/2 cups fat-free milk
  • 1 medium potato, peeled, cubed
  • 1 cup small broccoli florets
  • 1 can (15 oz.) 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
  • 8-12 oz. peeled, deveined shrimp
Sauté 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.

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. Yields 4 servings.

Source:
Bean Education and Awareness Network.


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