Recipe of the Week


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 deveined
2 cups diced lean ham
4 cups low-fat, reduced-sodium chicken broth
1 cup diced onions
1 cup diced celery
¼ cup minced garlic
2 bay leaves
1½ cups skim milk
1 tbsp margarine
¼ tsp Worcestershire sauce
½ tsp dill weed
1 thinly sliced green onion
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

In a large Dutch oven, heat stock over medium‑high heat. Stir in potatoes, ham, onions, celery, minced garlic and bay leaves. Bring to a rolling boil then reduce heat to simmer. Cover and cook until vegetables are tender. Strain liquid and reserve. Separate ham, vegetables and potatoes. Using a potato masher or large spoon, mash potatoes until puréed. Place ham, vegetables and potatoes back into pot over medium‑high heat. Add milk, margarine, Worcestershire, dill and green onions. Stir in reserved poaching liquid, one ladle at a time. Reduce heat to simmer. Do not boil.  Season to taste using salt, pepper, granulated garlic and hot sauce. Simmer 10 minutes then add shrimp and simmer 4–5 minutes or until shrimp are pink and curled. Ladle soup into serving bowls and serve hot.

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