BATON ROUGE, LA (WAFB) -
Prep Time: 1 hour
Yields: 6 servings
Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left from a boucherie. Potatoes, found in abundance year round, were a hearty addition to any soup.
3 cups diced red potatoes
½ pound medium shrimp, peeled and de-veined
2 cups diced smoked ham
1 cup diced heavy-smoked sausage
½ cup butter
1 cup diced onions
1 cup diced celery
¼ cup minced garlic
½ cup flour
1 quart seafood or chicken stock
1½ cups milk
1 tsp Worcestershire sauce
½ tsp dill weed
½ cup sliced green onions
salt and black pepper to taste
granulated garlic to taste
In a large Dutch oven, heat butter over medium heat.
Add ham, sausage, onions, celery, and minced garlic then sauté 10–15 minutes. Add flour and stir to incorporate well.
Add stock, milk, Worcestershire, dill, and green onions. Reduce heat to simmer. Do not boil.
Season to taste using salt, pepper, and granulated garlic. Simmer 20 minutes then add potatoes and shrimp.
Simmer 10–12 minutes or until potatoes are cooked. Check potatoes for doneness.
Ladle soup into serving bowls and serve hot.