Makes about 5 quarts • Large (7- to 8-quart) cooking pot with a lid
1/3 cup olive oil
2 onions, chopped
1 bell pepper, chopped
2 celery stalks, chopped
6 green onions or scallions, chopped, white and green parts separated
1/2 to 1 teaspoon Duck Commander Cajun Seasoning (mild or zesty)
1 can (64 ounces) V8 juice (regular or spicy)
1 bottle (32 ounces) bloody Mary mix
2 pounds fresh medium shrimp
1 can (15.25 ounces) whole kernel corn
1 tube (20 ounces) frozen creamed corn (Melissa uses McKenzie’s), or 2 cans (one 14.75 ounces and one 8.5 ounces) cream-style corn
Salt and black pepper
Just Right White Rice, for serving
1. In the pot, heat the oil on medium heat. Add the onion, bell pepper, celery, and white part of the green onions. Cook, stirring occasionally, until the onions are translucent, about 8 minutes.
2. Add Cajun seasoning to taste and stir to coat. Pour in the juice and bloody Mary mix. Bring to a boil, lower to a simmer, cover with the lid, and cook on medium-low heat for 1 hour.
3. While the soup is simmering, peel and devein the shrimp. Put them on ice in a bowl in the refrigerator to keep cool. (Five or six pieces of ice will do it.)
4. Add the corn kernels and creamed corn to the soup. Simmer for 30 minutes, stirring frequently. If you’re using canned creamed corn, just simmer until the soup is nice and hot again.
5. Add the shrimp with melted ice and green part of the green onions and bring back to a simmer. Cook just until the shrimp turn pink. Stir in salt and black pepper to taste.
6. Serve hot, over rice.
A Note from Miss Kay
I love this recipe from my niece Melissa Atkins. She is the daughter of Phil’s younger sister, Jan. It’s perfect for a house full of company. Thanks for sharing, Melissa.