Every year my extended family holds a cooking competition at Christmas Eve. More than a dozen dishes are submitted, and the winner receives bragging rights for the year and the ability to select an ingredient/theme that everyone must incorporate in their dishes the following year. After years of competing as a duo with my brother, who has since become a professional chef, I branched out on my own and have discovered a particular talent for making soups. This is likely a symptom of learning a decent amount of cooking from my father who refuses to follow recipes – preferring to do everything based on instinct and taste. The following general recipe delivered me my second consecutive win since entering the competition on my own (a winning streak that was only broken by my brother’s coffee rubbed chicken wings last year). I say “general recipe” because I tend to look at this as a guideline rather than actual rules – choosing to embrace improvisation. I encourage you to do the same.

• 1 lb frozen shrimp (thawed and cut in half)
• 1/2 package of bacon (diced)
• 1 large onion (diced)
• 2 lbs smoked sausage (sliced)
• 1 red bell pepper (diced)
• 4 stalks celery (diced)
• 3 teaspoons fresh garlic (minced)
• 1 stick of butter
• 1/3 cup of all purpose flour
• 32 oz chicken broth
• 3 cups of water
• 1 can of original Rotel tomatoes
• 1 can of diced tomatoes (14.5 oz)
• 1 can of tomato paste (6 oz)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 Tsp. Tony Chachere’s (or substitute with other Cajun or creole seasoning)
• 12 oz frozen corn
• 1 can cream corn
• Salt, pepper, and other seasonings (to taste).

1. In large soup pot, fry bacon until crisp. Remove from pot and set aside.
2. In the same soup pot, add sliced sausage and cook until brown, then remove and set aside.
3. In the same pot add onion, pepper, celery, and garlic and cook until vegetables are soft – stirring occasionally.
4. Add butter and let it melt. Once melted, add flour slowly and stir until flour is completely absorbed.
5. Slowly add chicken broth while stirring. Do the same with the water after chicken broth is fully added.
6. Add sausage, bacon, shrimp, diced tomatoes, Rotel tomatoes, tomato paste, garlic powder, onion powder, and Tony Chachere’s seasoning
7. Bring to a boil and ensure tomato paste is dissolved.
8. Cover with lid and simmer for just under an hour.
9. Add frozen corn and cream corn.
10. Replace lid and cook for an additional 20 minutes.
11. Season to taste.